Peppercorns, Szechuan


These peppercorns come from the Szechuan region of China, and are a fundamental ingredient in Szechuan cuisine, which is renowned all over the world for its intensely spicy dishes. These peppercorns have a complex, woody and citrusy pepper flavor, and a strong heat that causes a numb sensation on lips and tongue. Use it to recreate traditional Szechuan dishes, or as a gourmet component of dry rubs, sauces, and stir fries. Use sparingly, and cook on low heat.

o.5 ounce net weight.

Categories: Tags:


Szechuan peppercorns come from the Szechuan region of China, whose spicy cuisine, renowned all over the world, centers around this fantastic ingredient. These peppercorns have a citrusy and slightly woody pepper flavor with a strong heat that has a mild numbing effect on the lips and tongue. This is due to the fact that Szechuan peppercorns do not belong to the same plant family as regular peppercorns, and do not contain capsaicin, which is the compound responsible to the burning sensation that we normally link to spiciness, but they contain herculin, which is responsible for that pleasing tongue-numbness. Use them to recreate traditional dishes such as mapo tofu and Szechuan hot pot, but also in rubs for meat, seafood, and meat substitutes, and add to sauces for noodle dishes and stir-fries. They are better cooked on low heat, since they will start smoking at high temperatures. Use sparingly, because they carry some intense heat. Naturally vegan and gluten-free.

0.5 ounces net weight.


You may also like…