Pepper Sichuan Whole 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 :
- Add towards the end of the cooking
- For a better flavour roast the berries over a medium heat for 4 minutes
- Add to stir-fries, sauces, spice rubs and braises.
- In Asian cuisine, use it for 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 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.
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.
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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.