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Pepper Sichuan Whole
$3.45
Product description
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. It is the outer husk that 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.Ingredients:
100% dired Whole Sichuan PeppercornsHow 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
Recipe/product links:
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 CalamariCountry of origin:
ChinaOther 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.Related Products
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Product description
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. It is the outer husk that 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.
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Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.
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- 7/200 Boundary Rd, Braeside VIC 3159, Australia
- 61 3 9587 2598
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