Organic Sichuan Pepper
Bright citrus notes and a distinctive tingle
Ingredient: whole organic red Sichuan pepper husks, from China.
Organic red Sichuan pepper
Originally from Sichuan province in China, this aromatic spice comes from the dried husks of berries on a Zanthoxylum shrub. Despite its name, Sichuan pepper is not true black pepper. Its extraordinary fragrance combines citrus, floral and lightly resinous notes with a characteristic tingling, slightly numbing sensation.
In Chinese cooking, that tingling quality is known as má. Together with chilli heat (là), it forms the famous málà flavour pairing.
How to use Sichuan pepper
Lightly toast the whole husks in a dry pan, then crush or grind just before use. Start with a small quantity: the flavour is powerful. Sprinkle over stir-fries, noodles, tofu, vegetables, meat or marinades, or combine with chilli for a classic Sichuan-style seasoning.
Sichuan pepper, Timut and black pepper
Black pepper is the fruit of Piper nigrum and produces a different, more familiar heat. Timut berries, another member of the Zanthoxylum group, are especially associated with grapefruit-like notes. Sichuan pepper is distinctive for its lemony aroma and tingling finish. Store it airtight to preserve the volatile aromatic oils.
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