Sichuan Pepper 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.
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. It contains vitamin-A, copper, potassium, iron, manganese, phosphorous, selenium, and zinc.
100% dried Whole Sichuan Peppercorns
Country of origin:
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.
How to use:
- Add towards the end of the cooking
- For a better flavour roast the berries over medium heat for 4 minutes
- Add to stir-fries, sauces, spice rubs and braises.
- In Asian cuisine, use it to make roast duck and pork
- 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 flavour 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
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions
Salt and Pepper Calamari