SZECHUAN PEPPER WHOLE

Sichuan pepper comes from the Chinese province of Sichuan and is obtained from the dried seed pods of the Zanthoxylum tree. Botanically, it does not belong to the black pepper family, but to the rue family (Rutaceae). It has been prized in traditional Chinese cooking for centuries and is considered one of the signature spices of Sichuan cuisine.

Its flavor is unique: lemony and fresh, slightly floral and with a typical, slightly numbing effect on the tongue. This combination creates a tingling mouthfeel that conveys heat and freshness at the same time. The aroma is intense and clear and gives dishes a lively, complex note – unmistakable and typically Asian.

Best used freshly crushed in a mortar or ground in a pepper mill to release the essential oils. Ideal for wok dishes, sauces, stews, marinades and meat dishes. The combination with chili is especially popular, creating the typical “mala” sensation – an interplay of heat and tingling numbness. Also delicious with tofu, duck or beef dishes.

It is mainly the dried husk that is used – the black seeds are hard and bitter and are usually sorted out. Its unmistakable aroma is the basis of many classic dishes such as Mapo Tofu or Kung Pao Chicken. Tip: briefly toast it in a pan without fat before crushing it in the mortar, and the aroma becomes even more intense.