Szechuan Pepper Grain
Spices | Seasonings | Gin Botanicals | Aromatic Herbs | Aromatic Salt
Sichuan pepper, or Chinese pepper, is a spice made from the seeds of Zanthoxylum simulans or Z. bungeanum, a plant of the Rutaceae family, commonly used in grain or powder form in Sichuan cuisine.
Sichuan pepper originated in the Chinese province of Sichuan, a major producer of this pepper, but is said to have originated in Japan, which is why it is also known as the fruit of the Japanese pepper tree.
Widespread in Asia, it is present in the cuisines of China, Japan, Thailand, India, Nepal and Tibet. In English-speaking countries it is known as "prickly ash".
It is appreciated for its spicy flavor mixed with citrus notes (reminiscent of lemon). Chefs recommend lightly roasting the pepper before use to enhance the flavor and aroma of this exotic pepper. It can be roasted in small quantities in a frying pan, then ground by hand and used immediately. It is particularly suitable for preparing fish, duck and chicken.
Sichuan pepper, little known in the West, is an important ingredient in Chinese cuisine and is part of the condiment known as Chinese five-spice.
It may contain traces of other nuts and soy.
The information contained in the description of this product is for informational purposes only. They do not replace the advice and monitoring of your Doctor.
Our products, which may originally be gluten-free, are not recommended for Celiac patients. Our products are packaged and sold in bulk, so we cannot guarantee that there is no cross-contamination.
