Not a true peppercorn, Sichuan pepper is a member of the citrus family that famously creates a numbing and tingling sensation in the mouth. It has a bright, floral flavor it pairs excellently with hot chilies, as exemplified by mapo tofu. Grind finely or use whole in fried chicken, spiced nuts, or oil infusions.
Contains: Sichuan pepper berries.
- Alternate Names: Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, rattan pepper, and mala pepper
- Origin: Hebei Province, People's Republic of China
- Tasting Notes: Citrus, orange, tingly, numbing, bright, floral
- Pairs Well With: Sichuan chilies, star anise, cassia cinnamon
- Try In: Mapo Tofu, stir fry, infused chile oil
- Learn More: Claire's Journal Aromatum: To Japan, for Sansho
- Special Tips: If you aren't familiar with Sichuan pepper, use sparingly at first and work your way up