Szechuan Pepper Whole

Szechuan Pepper Whole

[ 572 ]
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per 1/4 Pound
Quantity:  
$9.60 
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per Pound
Quantity:  
$24.00 

Szechuan Pepper (syn. Szechwan) is a spice obtained from the seeds of a species of rue known as Chinese Prickly Ash that is native to China and Taiwan. It is a staple in Asian cuisine, especially in chicken, duck and pork dishes.

Unlike black pepper or chili pepper, Szechuan “peppercorns” lacks pungency or heat. In fact, it imparts a mild lemony flavor to foods, a characteristic that gives rise to another nickname — Indonesian lemon pepper.

While ground Szechuan pepper is an ingredient in Chinese Five-Spice powder, it is used whole to flavor culinary oils or added to baked goods to give a mild sweetness. The best flavor is achieved when the whole peppercorns are briefly toasted before they are added to foods.

kosher certificate information

a.
quick look

information at a glance
approximate cups to one pound7
originchina
plant part usedfruit
processingwhole
why buy szechuan pepper?Key flavoring in many Asian dishes.

b.
buying & keeping

general guidelines and tips
storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaRust-colored with a mildly resinous aroma.

c.
uses

try something new
culinarySzechuan pepper is widely used in Asian cuisines to flavor soups and stir-fries. .

some recommendations

other products to love
[ chili pepper ]
[ chili pepper ]

Sichuan pepper and chili pepper are common culinary companions in Sichuan.

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[ sea salt ]
[ sea salt ]

Grind lightly toasted Sichuan peppercorns and kosher seal salt together for a spicy seasoning.

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d.
flavor profile

szechuan pepper

Szechuan lends a peppery, lemon-like flavor with a bit of spicy heat that lingers. Goes well with meats, seafood, vegetables, and other hot spices.

e.
formulas & recipes

szechuan pepper

coming soon

f.
what else you should know

szechuan pepper

Szechuan peppercorns are the air-dried fruits of a tree native to China called Chinese prickly ash or flatspine prickly ash. Although they resemble peppercorns from which we get black pepper, these fruits are not true peppercorns.

The rust-colored berries usually have a thin stem attached, which is connected to a husk, split open to reveal a single black seed. The husk is said to open like a blossom, which is why it is called hua jiao, or "flower pepper," in China. Because the seed and husk possess different flavors, the whole “peppercorn” provides a complex piquancy and moderate heat that leaves a tingle on the tongue.

In cooking, Szechuan pepper is commonly used in Chinese and Japanese dishes, such as kung pao chicken and spicy beef and noodles. While the Chinese are masters of balancing the flavors of sweet, salty, sour, spicy-hot and bitter, in Sichuan, bitter gives way to "ma," which equates to biting, hot and numbing.



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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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