This is a wonderfully flavorful seasoning. I have been making it since 1993 when I found the recipe in the Bon Appetit cookbook. Back in the early 2000's there was a ban on the importing of Szechuan peppercorns but luckily the ban has been lifted. I got by last bag of Szechuan Peppercorns at Christina's Spice and Specialty Shop 1255 Cambridge Street, Cambridge, MA (Inman Square).... which just happens to be next door to Christina's Homemade Ice Cream but I digress. They can be ordered online from Dean & Deluca
from Bon Appétit June 1993
3 tablespoons salt
1 1/4 teaspoons Szechuan peppercorns (sometimes called wild pepper)
Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder.