About

Szechuan peppercorns are from the husks of seeds of two species of the ash scrub, which is part of the citrus family. When this fragrant but mouth-numbing spice is married with chilli, it's meant to reduce the chilli heat leaving a more intense, fruity flavour. On the tongue, the first taste is bitter, then numbing heat, then citrus.

Uses

You can roast of fry these peppercorns. Heat the peppercorns in a frying pan over medium-low heat until they become fragrant. Remove from the heat and then grind or crush when cool. Pairs well with salt as a seasoning.

Information

Ingredients: Sichuan Wild Pepper

Allergens: No known allergens.

Storage: Store in a cool, dry place away from direct sunlight.

Shelf Life: Up to 24 months when stored as above.

Country of Origin: China