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Product Description

Szechuan peppercorns are the berries of a plant native to northern Nepal called the Prickly Ash and have a unique aroma and flavour with slight lemony overtones.
They give off a tingly, fizzy feeling on the tongue and should be used sparingly.
These empty fruit shells are essential to the famous Szechuan cuisine of China such as kung pao chicken, wok-fried chicken, chongqing noodles and mapo tofu.
Only the open husks are used in food. Place peppercorns in a cold frying pan and roast over a low to medium heat.  When they start to release their aroma or look a little oily, remove from hot pan immediately, as overcooking will result in a bitter taste.  Leave to cool before grinding with a mortar and pestle and then sieve through a fine mesh sieve to remove any gritty bits.

Pouch 30g;  glass jar 30g



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