What are Sichuan Peppercorns?
Sichuan Pepper is a spice in Chinese cuisine. Despite its name, Sichuan peppercorns are not closely related to either black pepper or the chili pepper.
Where does Sichuan Peppercorns come from?
Sichuan Pepper originates from the Sichuan cuisine of China’s southwestern Sichuan Province. It comes from the seeds of at least two species of small trees in the global genus Zanthoxylum, colloquially known as “prickly ash”, in the family Rutaceae, which includes citrus and rue. The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. Our Sichuan Peppercorns are products of Nepal/China and our Ground Sichuan Pepper is a product of China and blended in the UK.
How would you describe the flavour and aroma of Sichuan Peppercorns?
Sichuan Pepper has a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth due to hydroxy-α-sanshool.
The Latin name for Sichuan Peppercorns is Zanthoxylim piperitum. Other names are also known as Szechwan Pepper, Szechuan Pepper, Chinese Pepper, Japanese Pepper, Anise Pepper, Prickly Ash Berries, Huājiāo, Poivre du Setchuan, Szechuan-Pfeffer, Sychuanskij Perets, Setsuanin Pippuri & Chuan Jiao.
What is the suggested use for Sichuan Peppercorns?
Use sparingly (too much of this spice can have a numbing effect on the tongue). Add to stir-fries, sauces, marinades and salad dressings for an unusual alternative to black or white pepper, it can also be added to meat rubs and dry marinades, or to your own Chinese 5 spice blends.
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