China. Blended in the UK
Product: Sichuan Pepper, Ground
Latin Name: Zanthoxylim piperitum
Plant Family: Rutaceae
Other Names: Szechwan Pepper, Szechuan Pepper, Chinese Pepper, Japanese Pepper, Anise Pepper, Huājiāo, Poivre du Setchuan, Szechuan-Pfeffer, Sychuanskij Perets, Setsuanin Pippuri & Chuan Jiao.
Description: Sichuan pepper comes from a fragrant, deciduous, thorny perennial shrub, native to Central China and Japan that reaches a height of 3-4 metres. The leaves are very aromatic, bright green in colour, compound, oddly pinnate and comprised of 7-13 ovate leaflets that have slightly serrated edges. The infloresences are comprised of numerous tiny greenish-yellow flowers and present in racemes. The fruits are approximately 4mm in diameter, they are at first red, turning to brown once ripe, and the fruits contain 1-2 small seeds, only the outer shell of the fruit, known as the pericarp, is used.
Interesting Fact: Did you know that Sichuan pepper was used as incense and perfume long before it was used as a cooking spice? During the Han dynasty the spice was blended into the mix that was applied to the walls of the homes of imperial concubines, the berry has also been long associated with fertility and in some rural areas of China the berries are thrown at newlyweds in the way we use confetti in the west.
Ingredients: Dried and ground Sichuan Peppercorns.
Allergy Advice: Too much of this spice can cause a numbing sensation in the mouth.
SUGGESTED USEToo much of this spice can have a numbing effect on the tongue so use it sparingly, it has a lemony, peppery flavour and bite, perfect for season all your Sichuan style dishes. Add to stirfries, sauces, marinades and salad dressings for an unusual alternative to black or white pepper, it can also be added to meat rubs and dry marinades, it can also be added to your own Chinese 5 spice blends.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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