Description
Szechuan pepper doesn't burn, it buzzes – a fizzing, numbing tingle on the lips and tongue that's closer to a physical sensation than a flavor. Underneath it there's real citrus, floral and bright. In Sichuan cooking this is the má in málà: the numbness that chili heat plays against.
Toast the husks briefly to bring the aroma up, and pick out any black seeds, which are gritty and add nothing. Worth knowing: these were banned from import to the US between 1968 and 2005 over citrus canker concerns, which is why Sichuan food here tasted different for a generation. Ours come from China, where it never left the table.
Ingredients
Whole Szechuan peppercorns.
Allergens
Free of all nine major U.S. allergens.
Certifications
Non-GMO Project Verified. cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
