Szechuan Peppercorns are a native Chinese spice with a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongue.
Nomad Spice Co. Szechuan Peppercorns come from the Szechuan region of China, and are associated with dishes that feature hotter and spicier cooking than the rest of China.
While Szechuan Peppercorns taste great and boast beautiful citrus notes, the magic of these miniscule berries lies as much in their function as in their flavor. Szechuan Peppercorns do not attack the tongue with spiciness. Instead, Szechuan Peppercorns induce a tingling sensation and lacks pungency or heat.
Due to Szechuan Peppercorn’s powerful numbing sensation, chefs add hot chile peppers (the other key ingredient in Szechuan cuisine) in their recipes believing this numbing effect reduces the heat of the chile, leaving diners free to appreciate the intense, fruity flavors.
Szechuan peppercorns are a main ingredient in Chinese Five-Spice Powder and are often used alongside ingredients such as chile peppers, star anise, onion, vinegar, ginger, tangerine peel, and cinnamon, all major ingredients in Szechuan cooking.
Also referred to as Anise Pepper, Chinese Pepper, Fagara, and Sichuan Pepper
Dark reddish-brown kernels with creamy off-white interior
Mix of whole round and partially open kernels
- Use for traditional Szechuan dishes, such as mapo tofu and Szechuan hot pot
- Use sparingly at first, as the heat can be intense
- Use in rubs for meat, poultry or seafood
- Add to sauces for noodle dishes and stir-fries
- Peppercorn will smoke as it gets hot, so keep the heat low and discard any peppercorns that have blackened
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