Sichuan Green Peppercorns - 50g
Sichuan peppercorns, also known as Szechuan peppercorns, are a type of spice commonly used in Chinese cuisine. Despite their name, they are not related to black pepper, but rather come from the prickly ash tree, which is native to China.
Sichuan peppercorns have a unique flavor profile that includes a citrusy, slightly sweet taste and a numbing, tingling sensation in the mouth. They are often used in dishes such as Sichuan hot pot, Kung Pao chicken, and Mapo tofu, as well as in various spice blends and sauces.
How to use Sichuan peppercorns
Sichuan peppercorns can be used in a variety of ways to add a unique flavor and numbing sensation to your dishes. Here are a few common ways to use them:
Toasting: Toasting Sichuan peppercorns can help bring out their flavor. Simply heat a dry skillet over medium heat, add the peppercorns, and toast for a minute or two, shaking the pan occasionally, until fragrant.
Grinding: Sichuan peppercorns are often ground into a powder using a spice grinder or mortar and pestle. The powder can be added to spice blends, marinades, and sauces.
Infusing: Sichuan peppercorns can be infused in oil, vinegar, or spirits such as vodka or gin to add flavor to dressings, marinades, and cocktails.
Cooking: Sichuan peppercorns can be added to stir-fries, soups, stews, and other dishes during the cooking process. They are often used in combination with other spices such as chili peppers, garlic, and ginger.
When using Sichuan peppercorns, it's important to note that they should be used in moderation as their numbing effect can be quite potent. Also, it's recommended to remove any black seeds or husks before using them, as they can be bitter.
What is the difference between red and green pepper corns?
Green Sichuan peppercorns are harvested when they are young and still green in color. They have a more mild and citrusy flavor with a slightly floral aroma, and their numbing effect is less intense compared to the mature red Sichuan peppercorns.
Red Sichuan peppercorns are harvested when they are fully mature and have turned a reddish-brown color. They have a stronger and more pungent flavor with a woody and earthy aroma, and their numbing effect is much more intense compared to the green Sichuan peppercorns.
Both green and red Sichuan peppercorns are used in Chinese cuisine, but the red peppercorns are more commonly used in Sichuan cuisine, which is known for its bold and spicy flavors. The green peppercorns are often used in dishes that require a more delicate flavor, such as fish and seafood dishes.
Why are they good for you?
Read more here.
Ingredients: Sichuan Green Peppercorns from China
Nutritional value: N/A
