Sichuan pepper is a spice that comes from the Sichuan province in China. Although it is not related to the plant producing black pepper, it is just as loved and celebrated in many dishes. It has a peppery, lemony taste and even though it is not very hot, it produces an escalating tingly numbness on the mouth.
Sichuan pepper is mainly used in dishes containing poultry, meat, fish, soups, sauces, in pickles and marinades. It is also a primary ingredient in the famous “5 Spice Mix”. For maximum flavor delivery, we suggest lightly toasting the seeds before crushing them and adding them on the food. It should be added at the last minute.
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