Sichuan peppercorns are berries from the ash tree used in Chinese Sichuan cuisine, known for their spiciness and tongue-numbing effect.

Peppercorn is not just a staple in Chinese cuisine; it embodies a world of flavors, each variety bringing its own unique chemical profile and culinary potential. This article will explore the chemical compounds found in several key types of peppercorn and their specific applications, highlighting ho

Learn to make spicy salt, which is a condiment using Sichuan peppercorns that you can suit to your own preferences.

Himalayan spice called Timur/Tejpal/Sichuan pepper in Nepal/India/China. Also has medicinal values and used for various purposes.

New Product Alert New to our own range are fabulously fragrant Szechuan peppercorns. Szechuan peppercorns also spelt Sichuan peppercorns, are a vital ingredient in Chinese cuisine, particularly in Sichuan (Szechuan) cuisine, which is known for its bold and spicy flavours. Despite the name, Szechuan peppercorns are not true peppercorns; they are the dried husks of the prickly ash tree's fruit. These peppercorns have a unique flavour profile characterised by a citrusy, numbing sensation…

Sichuan pepper recipes, Sichuan pepper benefits, What Is Szechuan Peppercorn and How Is It Used, Sichuan Peppercorns, Huā Jiāo

Sichuan peppercorns are a key ingredient in Chinese cooking. They have an unique, tangy taste and aroma. They are not pungent like black peppers, but have a lemony taste. They are spicy and can bring a numbing feel to the mouth and lips. Generally, they are added last when used in cooking. Only the husks are used, and are often toasted beforehand.They can be found at Asian markets or ordered online at places like Penzey’s or Import Food.

This is one of the several species in the genus of Zanthoxylum which are used as Sichuan Pepper in cooking. Sichuan pepper is responsible for the distinct taste of 'tingly and numbing' in Sichuan Cuisine.

Photo about Sichuan pepper isolated on white background. Image of szechuan, white, species - 16228834

Sichuan pepper in its raw stage on a plant.