Chicken with Sichuan Peppercorns
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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These and the green are amazing. Szechaun have more heat which I prefer over the Green, but they are both great.
I have bought this many times now! Great flavor. I always add it to my spicy chili oil.
These peppercorns are completely new to me--definitely tongue-tingling and somewhat of an acquired taste--haven't used them in cooking YET! But I will at some point. Thought of sprinkling them on hot, buttered ears of sweet corn.
I've been purchasing spices from The Spice House for some time now and find their spices, fresh, extremely high quality and securely packaged and shipped fast! The flat packs are just about as good as the jars and shipped free. The selection of spices is better than anywhere else I've seen and the prices are really good! Give The Spice House a try....you will be pleasantly surprised!
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.
Everything arrived just as I ordered. Species nice and fresh.