Sichuan pepper whole

Origin & Special Features

Szechuan pepper originates from the region of the same name in China and isn't really a pepper in the traditional sense, but rather belongs to the Rutaceae family. These spice pearls are known for their unique combination of pungent and numbing aromas. They are traditionally used in Szechuan cuisine to enrich dishes with an intense depth of flavor and tingling heat.

Taste & Aroma

Szechuan peppercorn has an intense, lemony flavor with a striking, numbing effect on the tongue. It creates a tingling sensation that refreshes the palate while simultaneously unleashing a mild spiciness. The aroma is spicy and citrusy with a light floral note, perfectly complementing dishes in Chinese and Asian cuisine.

Application

This pepper is typically used whole and should be freshly ground in a mortar or pepper mill to activate its essential oils and numbing effect. Szechuan pepper is excellent for seasoning stir-fries, Chinese stews, sauces, and meat dishes. It pairs particularly well with spicy and flavorful Szechuan recipes, but also in marinades or with fried tofu. Its full effect is best achieved when combined with chili.

Health benefits

Szechuan pepper contains compounds that can stimulate the digestive system and promote blood circulation. The numbing effect produced by the alkaloid "hua jiao" can also be helpful in pain-relieving applications. Szechuan pepper also has antioxidant properties that can help protect the body from free radicals.

Ingredients

Szechuan pepper (whole)