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Sichuan Peppercorns

Sichuan Peppercorns

Sichuan peppercorns are full of surprises. They're actually seed husks, not peppercorns. They're fragrant and lemony, not purely spicy. They have a numbing effect on the lips and tongue, which opens the taste buds to other sensations. Chinese Sichuan peppercorns are prized in Nepali and Tibetan cuisine. Also available in Sansho Peppercorns.

Jar, 1/2 Cup, 1.1 oz. $10.49
Flatpack, 1/2 Cup $10.29
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Details

This pepper is native to the Sichuan region of China. It is now cultivated throughout China, Korea, Mongolia, Nepal and Bhutan. More than 2,000 years ago it was mixed with plaster to perfume the walls of imperial palaces. Sichuan peppercorn, or Szechuan Peppercorn, is now a key ingredient in many kinds of Chinese cooking. That numbing sensation you get from an excellent Sichuan dish comes from this pepper. Toast Sichuan peppercorns or toss them into vegetable, seafood or meat dishes. These peppercorns become hotter as they cook. Ingredients: Sichuan peppercorns.

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Recipes

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Chicken with Sichuan Peppercorns

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This recipe was featured in the Milwaukee Spice House's May 2005 email newsletter.

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Edamame makes a healthy low-calorie snack that's filling and delicious. The buttery taste of edamame is decadent. It's low in fat and high in flavor.

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Spicy Sichuan Shrimp

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This is a personal favorite of mine. I discovered it while playing with many different recipes.

This is a personal favorite of mine. I discovered it while playing with...

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Vibrant flavor

I've been using Szechuan peppercorns for 40 years, obtained from various sources. The Spice House peppercorns are superior in aroma and flavor to any I purchased previously.

Just as I order

Everything arrived just as I ordered. Species nice and fresh.

a must in every kitchen

These Sichuan pepercorns are so fragrant and they take cooking to the next level

Fresh, wonderful

I adore these, the tingle they add to make dishes come alive

Tastes like soap

Had a soapy aftertaste that made the food inedible.

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