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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I adore these, the tingle they add to make dishes come alive
Had a soapy aftertaste that made the food inedible.
I’m sure the product was fresh and exactly as it should have been. However, I was unaware of how they should taste and my husband and then I decided we will never ever try them again. They have a weird numbing of your mouth and lips.
These are delicious! Used them to make chili oil. Very fragrant.
So sweet and spicy!! I made a chile crisp with them and it is amazing!!