Peppercorns, Szechuan

cordell's: Peppercorns, Szechuan - Spice

Not actually related to black peppercorns.  Widely used in Chinese, Tibetan, and Japanese cuisine.  Has a unique aroma and taste with a slightly lemony flavor that creates a tingly numbness in the mouth.  Only the husks are used (the black seeds are discarded as they have a gritty texture.)  Used to flavor stir-fry noodle dishes and goes well with chicken, duck, and pork. Szechuan peppercorns can be toasted in a dry skillet before grinding to release their full flavor.  Native to North China, Japan, and Korea from a plant called Prickly Ash.

$ 17.00