For instance, "Sichuan pepper oil," made by steeping Sichuan peppercorns in heated oil, is a condiment widely used to flavor cold dishes; Sichuan peppercorns mixed in equal quantities with salt, heated in a pan, then ground to a fine powder, make "Sichuan pepper salt"; and in combination with chilli they produce various other distinctive flavors which have also become trademarks of Sichuan cuisine.
像用熱油泡熬花椒而成的「花椒油」，是運用廣泛的涼拌調料；將同等份的花椒與食鹽拌炒後，碾細成粉末，就是「花椒鹽」；花椒加辣椒，更可以製出麻辣、糊辣和怪味等口味，現在都成為四川菜的招牌了。