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In Chinese cuisine, Sichuan peppercorns are often used to give dishes a distinctive flavor and heat. They are used in popular dishes such as Mapo Tofu, Kung Pao Chicken, and Sichuan Hot Pot. Read more
Sichuan peppercorns, also known as Chinese prickly ash, are a spice commonly used in Chinese cuisine, particularly in the Sichuan province of China. They are not related to black peppercorns, but are instead the dried berries of the Zanthoxylum family of plants. Sichuan peppercorns have a unique flavor profile, characterized by a citrusy and slightly numbing sensation on the tongue. The sedative effect is a result of the compound hydroxy-alpha-sanshool found in the peppercorns.
Ingredient: Red Sichuan Peppercorns.