Sichuan Pepper, 100g
Sichuan pepper, or Szechuan pepper, is used in Western China’s regional cuisine to bring distinctive cold-heat to dishes. Sichuan pepper falls into China’s ‘ma’ flavour category (mouth-numbing spiciness) rather than ‘la’ (chilli hotness), which results in an unusual, tongue-tingling flavour sensation. Sichuan pepper is often used in cooking alongside star anise, ginger and red chillies.
What is Sichuan pepper?
Sichuan pepper is a distinctive and versatile ingredient used widely in Chinese cookery, where it's known as hua jiao - literally 'flower pepper' - and has no western substitute. The brick-red pepper berries grown on bushes in the rutaceae (rue) or citrus family. This explains the lemon-scented leaves and citrus notes of the Sichuan peppercorn. The Sichuan pepper plant looks much like a rose bush with sharp thorns, and a rich red stem. Its berries consist of a black seed encased in a red outer shell. The berries are dried, and the black seed separated out and disposed of, leaving just the outer red husk.
How do I cook with Sichuan pepper?
Sichuan pepper should not be eaten raw. Dry fry the whole peppercorns in a pan for a few minutes before use until fragrant. Crush with a pestle and mortar and sprinkle over dishes such as mapo dofu and fish fragrant aubergine. Sichuan pepper can also be used in meat marinades or for bringing a cold-spice to roast vegetables.
Sichuan pepper recipes
- Mapo dofu: a traditional Sichuan tofu dish in a rich chilli and black bean sauce
- Fish fragrant aubergine: despite the name, this dish contains no fish at all! The aubergine is cooked in what was once the traditional sauce to serve with fish, hence 'fish fragrant'.
- Crispy spiced chicken wings: Japanese-style chicken marinade, then fried in a crisp potato flour shell flecked with spicy Sichuan pepper
- Sichuan Chicken with Peanuts and Spring Onion
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Whole Sichuan peppercorns.
Storage: keep away from direct sunlight and store in a cool, dry place.
CAUTION: Thorns are natural part of the plant and may be found in the product, please remove before cooking
Sichuan pepper, or Szechuan pepper, is used in Western China’s regional cuisine to bring distinctive cold-heat to dishes. Sichuan pepper falls into China’s ‘ma’ flavour category (mouth-numbing spiciness) rather than ‘la’ (chilli hotness), which results in an unusual, tongue-tingling flavour sensation. Sichuan pepper is often used in cooking alongside star anise, ginger and red chillies.
What is Sichuan pepper?
Sichuan pepper is a distinctive and versatile ingredient used widely in Chinese cookery, where it's known as hua jiao - literally 'flower pepper' - and has no western substitute. The brick-red pepper berries grown on bushes in the rutaceae (rue) or citrus family. This explains the lemon-scented leaves and citrus notes of the Sichuan peppercorn. The Sichuan pepper plant looks much like a rose bush with sharp thorns, and a rich red stem. Its berries consist of a black seed encased in a red outer shell. The berries are dried, and the black seed separated out and disposed of, leaving just the outer red husk.
How do I cook with Sichuan pepper?
Sichuan pepper should not be eaten raw. Dry fry the whole peppercorns in a pan for a few minutes before use until fragrant. Crush with a pestle and mortar and sprinkle over dishes such as mapo dofu and fish fragrant aubergine. Sichuan pepper can also be used in meat marinades or for bringing a cold-spice to roast vegetables.
Sichuan pepper recipes
- Mapo dofu: a traditional Sichuan tofu dish in a rich chilli and black bean sauce
- Fish fragrant aubergine: despite the name, this dish contains no fish at all! The aubergine is cooked in what was once the traditional sauce to serve with fish, hence 'fish fragrant'.
- Crispy spiced chicken wings: Japanese-style chicken marinade, then fried in a crisp potato flour shell flecked with spicy Sichuan pepper
- Sichuan Chicken with Peanuts and Spring Onion
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Whole Sichuan peppercorns.
Storage: keep away from direct sunlight and store in a cool, dry place.
CAUTION: Thorns are natural part of the plant and may be found in the product, please remove before cooking
Original: $4.67
-70%$4.67
$1.40Description
Sichuan pepper, or Szechuan pepper, is used in Western China’s regional cuisine to bring distinctive cold-heat to dishes. Sichuan pepper falls into China’s ‘ma’ flavour category (mouth-numbing spiciness) rather than ‘la’ (chilli hotness), which results in an unusual, tongue-tingling flavour sensation. Sichuan pepper is often used in cooking alongside star anise, ginger and red chillies.
What is Sichuan pepper?
Sichuan pepper is a distinctive and versatile ingredient used widely in Chinese cookery, where it's known as hua jiao - literally 'flower pepper' - and has no western substitute. The brick-red pepper berries grown on bushes in the rutaceae (rue) or citrus family. This explains the lemon-scented leaves and citrus notes of the Sichuan peppercorn. The Sichuan pepper plant looks much like a rose bush with sharp thorns, and a rich red stem. Its berries consist of a black seed encased in a red outer shell. The berries are dried, and the black seed separated out and disposed of, leaving just the outer red husk.
How do I cook with Sichuan pepper?
Sichuan pepper should not be eaten raw. Dry fry the whole peppercorns in a pan for a few minutes before use until fragrant. Crush with a pestle and mortar and sprinkle over dishes such as mapo dofu and fish fragrant aubergine. Sichuan pepper can also be used in meat marinades or for bringing a cold-spice to roast vegetables.
Sichuan pepper recipes
- Mapo dofu: a traditional Sichuan tofu dish in a rich chilli and black bean sauce
- Fish fragrant aubergine: despite the name, this dish contains no fish at all! The aubergine is cooked in what was once the traditional sauce to serve with fish, hence 'fish fragrant'.
- Crispy spiced chicken wings: Japanese-style chicken marinade, then fried in a crisp potato flour shell flecked with spicy Sichuan pepper
- Sichuan Chicken with Peanuts and Spring Onion
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Whole Sichuan peppercorns.
Storage: keep away from direct sunlight and store in a cool, dry place.
CAUTION: Thorns are natural part of the plant and may be found in the product, please remove before cooking
