Pepper Sichuan Ground is an oriental fruit grown on a small ash tree native to the Sichuan province of China. Even though it is called pepper, it is not a true pepper and is not related to black peppercorns, which are from India. The berries have a warm peppery fragrance, with citrus notes & a clean fresh aftertaste leaving a slightly numbing sensation on the tongue. It is the outer husk which has all the flavour, the internal hard black seed is edible but can add a bitter taste. It is a key ingredient in Chinese cuisine and used in some Asian recipes. It is used in our chilli sichuan salt and calamari salt and pepper blends.
Culinary Notes :
- Fry before using it and rub onto duck and pork
- Add to stir-fries, sauces, spice rubs and braises.
- Use it to make the popular dumpling dish “Momo”with meat and vegetables.
- Use to make the popular dishes Bang bang Ji with chicken and Kung Pao Chicken
- In Tibetan cuisine, use to flavour rice-cake dumplings
- Use to flavor cheese, chicken, seafood and vegetables.
- For an exotic flavour use it and substitute for black pepper
- It goes well with stews, black beans, garlic, ginger, sesame seeds, soy sauce or star anise.
- It combines well with chilli peppers
Pepper Sichuan has many health benefits and is a good source of minerals and vitamins. It contains essential oils and is also known to have antioxidant properties. Similarly to black peppers, Pepper Sichuan also improve the digestion. It contains vitamin-A, copper, potassium, iron, manganese, phosphorous, selenium and zinc.
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Other names or spelling: Chinese Pepper, Fagara, Sichuan Pepper, Szechwan Pepper, Anise Pepper, Thingy, Timur, Zanthoxylum piperitum, Szechuan Pepperis, Szechwan, Szechuan, xanthoxylum peperitum, Chinese prickly-ash, Fagara, Indonesian lemon pepper, Japanese pepper, Nepal pepper, Sansho pepper, Schezuan.