Sichuan pepper

Sichuan pepper is named after the Sichuan province in China, where it was found and grows naturally. It is the aromatic outer husk of the berry of the prickly ash tree, which after drying turns dark red to brown. Unlike black pepper it contains no heat and pungency. Sichuan pepper has a bright, citrusy aroma and delivers the tongue-tingling “málà” sensation that is the hallmark of Sichuan cuisine. It is the most important ingredient in the famous Chinese Five Spice mix.

Use it freshly ground or lightly toasted in a dry pan to season chicken, duck, fish, tofu, for marinades, chili oil, and sauces.

Country of origin: China