Szechuan Peppercorn

What to Cook with : Fried Chicken, Noodles, Kung Pao Chicken

  • Known for its mouth-numbing properties, the Szechuan Peppercorn is a staple of authentic Chinese dishes from the Sichuan Province. These peppercorns aren't actually that spicy on their own, but they do act as a tingling flavour enhancer for all sorts of foods, both savoury and sweet.

    Z&Z Recommends with:

    Chinese Cuisine, Poultry, Noodles

  • Recipes

    Coming soon

    Uses

    Use roasted Szechuan Peppercorns to create authentic Chinese dishes like slow-cooked meats and stir-fried noodle dishes. Or combine them with chilies to make spicy, tingling soups and stews. Surprisingly, you can also use them to infuse honeys, cocktail syrups, and sugars, as well as salts and oils for a unique condiment.

  • Origin & History

    Szechuan Peppercorns arenÕt actually peppercorns at all. They're dried berries from the Chinese prickly ash bush and a key component of the Chinese Five Spice blend. Though dishes from Sichuan are known for their heat, that's because Szechuan Peppercorns are typically coupled with chilies in many famous dishes like hotpot. That numbing, tingling sensation they cause allows the diner to more fully enjoy these super spicy foods.

  • Ingredients

    Szechuan Pepper

    Weight

    20g

    Serving size

    14 x 1/2 Tsp

     




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