The Chinese have a saying "China is the place for food, but Sichuan is the place for flavor." Sichuan peppercorns and red chile peppers, frequently these are Tien Tsin chiles, when paired together provide much of that earthy flavor and spiciness that is instantly recognizable as part of Sichuan cooking. Our ground Sichuan Pepper is a handy blend to have in your kitchen as recipes typically call for this to be ground before using.Sichuan peppercorns are also called aniseed pepper, Chinese pepper, Chinese prickly-ash, Fagara, Indonesian lemon pepper, Japanese pepper, Nepal pepper, Sansho or Szechwan pepper. You'll also find these alternative spellings - Szechuan, Szechwan and Schezuan. While these are called peppercorns they're not related to black peppercorns which are native to India. Actually these are not peppercorns at all but instead these distinctive reddish-brown "peppercorns" are the outer pod of the fruit of an aromatic shrub or small tree native to the Central Province of China. They're now also commercially grown in temperate zones of the Himalayas, Japan and North America. These are actually a member of the Rutaceae (rue or citrus) family and is closely related to the prickly ash (which is called the "toothache tree" because the bark has often been used to numb tooth pain). Our Ground Sichuan Pepper is grown in the United States.Asian cultures had historically used Sichuan pepper and ginger to provide heat to many dishes up until the 15th century when chile peppers were introduced. Chile peppers quickly became the preferred heat source. How They're UsedSichuan peppercorns are a signature spice in the cuisine of China's Sichuan province and they're also widely used in Batak, Bhutanese, Japanese, Konkani, Nepalese, Tibetan and Toba cuisines. When partnered with chile peppers (the other key ingredient in Sichuan cuisine), chefs believe the numbing effect of Sichuan pepper reduces the chile pepper's heat, leaving diners free to appreciate the capsicum's intense, fruity flavor.Cooks throughout China are experts in delicately balancing the five flavors of Chinese cooking - salty, sour, spicy-hot, sweet, and bitter, in Sichuan cooking, "numbing" frequently replaces 'bitter".Ground Sichuan peppercorns are a key ingredient in Chinese Five Spice.Flavor ProfileSichuan berries are very fragrant and provide an unusual, sharp flavor that begins mildly warm with earthy, lemony undertones before quickly evolving to an almost numbing sensation on the tongue that works especially well with hot spices. Its fragrant aroma that has been likened to lavender.When and Where to UseSichuan Pepper's unexpected and deeply complex flavor is often used to intensify the flavor of cheese, chicken, seafood and vegetables. Home chefs who love adding an exotic, memorable twist to a dish will sometimes use this as a substitute for black pepper.Sichuan Peppercorns go well in combination with black beans, chiles, garlic, ginger, sesame seeds, soy sauce and star anise.Some of the more popular dishes using Sichuan peppercorns are Dan Dan Noodles and Kung Pao Chicken. Another classic dish in Sichuan cuisine is a hot pot called "mala" which is a spicy broth not for the faint of heart.Ground Sichuan is also used to make an infused oil. This is typically made with canola oil, Tien Tsin chiles and garlic but may also include additional spices such as star anise, ground coriander, cinnamon and cardamom. Helpful HintsWe also carry a growing selection of Asian inspired blends including Chinese Five Spice, Spicy Thai Seasoning, Satay and Panch Phoron. We of course also carry Sichuan Peppercorns.
