Peppercorns, Szechwan
Szechwan peppercorns are an anomaly. Not only do they go by three other names; fagara, flower pepper and Japanese pepper, but they also have two alternative spellings; Sichuan and Szechuan. Additionally, they really aren’t a peppercorn at all! To top it off, if you have been looking for them over the past few years, you probably haven’t been able to find them. Until recently, the USDA banned them from the US because they could carry a canker that destroys citrus trees. The bacteria that causes this canker is harmless to humans but possibly contagious among members of the citrus family.

1/2 oz.	$.95
1 oz.	$1.70
2 oz.	$2.65
4 oz.	$4.35
8 oz.	$7.00
1 lb.	$11.75
Small Plastic Bottle (Nt .9oz)	$2.60
Large Plastic Bottle (Nt 2oz)	$5.35
Small Glass Bottle (Nt 1oz)	$3.65

These peppercorns are from the Central Province of China.

From the Central Province of China, these berries come from the small, prickly ash tree. They are very fragrant, slightly woody with a hint of citrus. When you bite into a berry you’ll taste an immediate citrus-like flavor followed a slight numbing effect which then bursts into a tingling sensation on the tip of your tongue. This sensation this caused by an enzyme that wakes up your mouth and intensifies all intermingling flavors.

Dry-roasting these berries will release their aromatic oils, bringing out their best flavor. To dry-roast, roast berries for 3-4 minutes in a sauce or frying pan over a medium high heat. These berries will start to smoke when they get hot, so attend to the heat carefully and dispose of blackened berries. After they cool, grind and use as needed. This should be done in small batches, as the full flavor will dissipate rather rapidly. Great for stir fries, grilling and roasting. Also try on chicken, fish, beef and veggies.