Szechuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
They give Chinese peppercorn oil (Ususally Szechuan peppercorn oil) a tingling, buzzing, numbing sensation.
Lightly toast the tiny seed pods, then crushing them before adding them to food. Also perfect for making Szechuan pepper oil. Simply fry dry chlies, sichuan peppercorns in hot oil. And your Szechuan style pepper oil is ready to serve!
Szechuan peppercorn is one of the few spices important for Nepali, Tibetan and Bhutanese cookery of the Himalayas
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