
Spicy Roasted Brussels Sprouts
Sichuan peppercorns are actually part of the citrus plant family. They aren’t hot in flavor, rather bright, sharp, and aromatic. They also contain a molecule known as hydroxy-alpha-sanshool which produces a numbing and tingling effect on the tongue. This sensation opens the palate and allows the tongue to perceive flavors differently. The effect is deliciously fun when paired with hot chile peppers, creating a balance known as “ma la” in Szechwan cuisine. We grind these peppercorns fresh before mixing them into our Sichuan Chile BBQ, Shichimi Togarashi, and Chinese Five Spice.
Ingredients: Green Sichuan Peppercorns
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