Yesterday I was preparing a recipe for Vegetarian Mapo Tofu which called for 1 teaspoon of finely ground Sichuan pepper. I have only one other cooking experience with this spice, which was part of a steak rub (used preground for that, no issues). For yesterday's recipe, I ground several fresh peppercorns using a mortar/pestle, and measured out my teaspoon. Pepper a bit more coarse than I would have achieved using a mill. In short, the flavor absolutely overpowered the dish, to the point where it was almost inedible to me.
Can anyone offer a simple conversion between freshly ground Sichuan pepper and preground? Had I achieved true "finely ground" consistency with the mortar/pestle, would that have changed the taste profile of the spice?
Thanks in advance, EPDaddy