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 hottter as they cook. Ingredients: Sichuan peppercorns.
I haven't purchased sichuan peppercorns since I bought them in Chicago's Chinatown in the 1980's. These had exactly the same flavor and numbing quality I remembered and loved so much back when I had time to make homemade Chinese dishes. Very pleased with the quality and will order this and other products again!
High end product here! Great numbing effect imparted. Mostly all husks and very few of the undesirable inner seeds. These peppercorns are the difference between 4 star quality Kung Pao / Mongolian beef etc. , and lesser versions. They add the missing link no matter what your cooking skills happen to be. Be careful how much you use for your dish as these can overpower other flavors you are trying to impart. Highly recommended!
This is like a fireworks explosion going off on your taste buds. Great on pizzas.
