Soeos Premium Sichuan Peppercorns 4oz, Grade AAA, Less Seeds

Sichuan Peppercorns is an essential ingredient in Sichuan cooking. It gives spicy Sichuan dishes their unique mouth-numbing quality. These Szechuan Peppercorns are reddish-pink berries of the prickly-ash tree, with small, dark seeds and a bright, citrusy aroma. You can use this peppercorns to season your meats, braised dishes, salads and many more.

• Sichuan 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.
• These sichuan peppercorns produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current.
• Lightly toast the tiny seed pods, then crushing them before adding them to food.
• Sichuan peppercorn is one of the few spices important for Nepali, Tibetan and Bhutanese cookery of the Himalayas.
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