In Asian cuisine, this spice combination is sprinkled over deep-fried foods or used to finish stir-fries. The dried berries need to be toasted before grinding to release their distinctive flavor.
Heat small skillet over medium-low heat. Add Szechuan pepper, and cook 4 to 5 minutes, or until fragrant and slightly darker in color, shaking pan frequently. (If pepper starts smoking, immediately remove from pan or it will become bitter.) Transfer to small bowl to cool. Pound in mortar and pestle, or grind in electric grinder to fine powder. Stir in salt. Store in small jar.