Sichuan Peppercorn, Red

Botanical Name: Zanthoxylum bungeanum

Flavor: Warm, Floral, Tart, Woodsy, Peppery, slightly Citrusy with a Unique, Mouth Tingling, Numbing Sensation with a Lingering Mild Sweetness

Origin: China

Use With: Beef, Chicken, Pork, Fish, Seafood, Tofu, Vegetables, Rice, and Noodles

Description: Sichuan (or Szechuan) Peppercorns, despite their name, are not a pepper at all, but are instead, the outer husk of the fruit of the Prickly Ash tree native to China and Taiwan. An essential ingredient in Sichuan cooking, Sichuan Peppercorns with their unique numbing quality are combined with spicy chiles to create the signature Sichuan flavor known as Má Lá (麻辣), literally ‘numbing-spicy’. The mouth tingle that Sichuan Peppercorns deliver enhances flavors in all foods but, when paired with spicy chiles, that numbness takes the edge off or reduces their heat allowing diners to enjoy the chiles intense fruitiness and other more nuanced flavors.

Suggested Uses:

Use to make all sorts of traditional and authentic Sichuan dishes including Mapo Doufu, Fuqi Feipian, Dan Dan Mian, La Zi Ji, Kung Pao Chicken, and many more…

• Add to sauces, rubs, and marinades for meats, fish, and vegetables
• Use to season stir fries
• Use to infuse oils (alone or with chiles and other spices) to use for cooking or as a garnish
• Add to soups, stocks, and stews for a unique and exciting twist
• Add a bit of ground Sichuan Peppercorns to hot sauce or salsas