Flavor Profile
These Szechwan peppercorns are fragrant with citrusy and woody notes in flavor and cause a tingling sensation on your tongue when eaten.
How to Use
Dry-roast Szechwan peppercorns 3-4 minutes over medium heat to help bring out their best Szechuan pepper flavor. After they cool, grind and use as needed. Add Szechwan peppercorn to stir fries and grilled or roasted dishes. Try using with chicken, fish, beef, and veggies.
About The Spice
Szechwan Peppercorns, or Szechuan peppercorns, are fragrant, slightly woody with a hint of citrus. When you bite into a Szechuan peppercorn, you taste an immediate citrus flavor, followed by a slight numbing effect which bursts into a tingling sensation on your tongue. This sensation is caused by an enzyme releasing, thus waking up your mouth and intensifying all the flavors.More Information
Dry-roasting these Szechuan berries will bring out their best flavor. Roast berries for 3-4 minutes over medium heat.
Szechwan Peppercorns Q&A
What are Szechuan peppercorns?
Szechwan peppercorns aren't actually peppercorns -- they're berries from the Chinese prickly ash tree, and are harvested once a year.
How do you cook with Szechuan peppercorns?
Dry roast your Szechwan peppercorns prior to cooking to bring out the most of their flavor, then grind after cooling before using as a seasoning.
What do Szechuan peppercorns taste like?
Szechwan peppercorns taste slightly citrusy & woody, with a tingling-on-the-tongue flavor.
Dietary Information
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan