Sichuan Peppercorns

Physical:     Whole

Ingredient:  Red Sichuan Peppercorns

Information:

• Not hot and pungent as black pepper or chili pepper. It has a strong and unique aroma, slightly lemony flavor, and tingly numbness on lips and tongue. Unique aroma and numbing sensation both stimulate your smell and taste bud.
  
• Often used as a seasoning for roasted meats and poultry, cooking fish, or other food. It can remove the fishy odor and increase appetite.
  
• Widely used in Chinese dishes and is one of the Chinese Five Spice.
  
• Packed in a sealed stand up pouch to preserve the natural scent
  

Physical:     Ground

Ingredient:  Red Sichuan Peppercorn

Information:

• Red Sichuan peppercorn is not as hot and pungent as black pepper or chili pepper. It has a strong and unique aroma, slightly lemony flavor, and tingly numbness on lips and tongue. Unique aroma and numbing sensation both stimulate your smell and taste bud.
  
• Ready to use as is, no preparation is necessary.
• Usually added at the last minute and can be toasted before use to bring out the full flavor. A must for Asian cooking, it is an essential ingredient in Sichuan dishes.
  

Physical:      Ground

Ingredient:   Green Sichuan Peppercorns

Information:

• Stronger numbing taste compared with red ones. Green peppercorn can remove the fishy odor and increase appetite.
  
• Not hot and pungent as black pepper or chili pepper. It has a strong and unique aroma, slightly lemony flavor, and tingly numbness on lips and tongue.
  
• Ready to use as is, no preparation is necessary.
• Usually added at the last minute and can be toasted before use to bring out the full flavor.
  

Physical:     Whole

Ingredient:  Dried Sichuan Peppercorns

Information:

• Stronger numbing taste compared with red peppercorns.
  
• Green peppercorn can remove the fishy odor and increase appetite.
  
• Often used in whole or ground into powder, usually added at the last minute and can be toasted before use to bring out the full flavor.