Origin and production
“ SZECHUAN PEPPER – TICKLING HOTNESS FROM CHINA ”.
Szechuan pepper originates 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 valued in traditional Chinese cuisine for centuries and is considered one of the characteristic spices of Szechuan cuisine.
Taste and aroma
Its flavor is unique: lemony and fresh, slightly floral, and with a characteristic, mildly numbing effect on the tongue. This combination creates a tingling sensation in the mouth, conveying both spiciness and freshness. The aroma is intense and clear, lending dishes a vibrant, complex note – unmistakable and typically Asian.
Application
For best results, use freshly ground or crushed in a pepper mill to release the essential oils. Ideal for stir-fries, sauces, stews, marinades, and meat dishes. It's especially popular when combined with chili, creating the characteristic "mala" sensation – a blend of heat and a tingling numbing sensation. Also delicious with tofu, duck, or beef dishes.
Interesting facts
Szechuan pepper is considered a symbol of vitality and energy in Chinese cuisine. Its distinctive aroma forms the basis of many classic dishes such as Mapo Tofu or Kung Pao Chicken. Beyond its culinary value, it is prized in traditional Chinese medicine for its invigorating and circulation-boosting properties.
Ingredients
Szechuan peppercorns (whole)
