Sichuan Pepper Whole Dried Peppercorns ~ Szechuan Pepper

Origin:China

The Sichuan pepper is not a true pepper, but the dried rind of the fruit of a species of ash tree. It is the main ingredient in Szechuan cuisine and the Chinese "Five Spices" powder.

Flavor Profile & Sensation

Numbness (Mala): Its most distinctive feature is its ability to cause a slight numbness or "tickling" on the tongue and lips, due to the substance hydroxy-alpha-sanshool .

Aroma: It has strong notes of citrus (lemon) and pine, with a subtle woody aftertaste. It is not hot like chili, but it "electrifies" the palate.

Culinary Uses

Preparation: For maximum aroma, lightly toast the whole beans in a pan and then grind them.

Pairings: Goes ideally with fatty meats (duck, pork), chicken, fish, tofu and dishes with a strong presence of chili and garlic.

Infusions: Used to create aromatic oil (Sichuan Chili Oil) or salt (roasted pepper salt).

Nutritional Value

It is rich in antioxidants , minerals (copper, potassium, iron) and vitamin A. The whole dried fruits retain their essential oils for a much longer period than the ready-made powder.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.