Description
Star anise sets the tone, licorice-sweet and warm, with cinnamon and cloves behind it and fennel rounding things out. The Szechuan pepper is the one most people can't name: it isn't pepper at all, and it leaves a faint buzzing tingle on the lips. That part is deliberate.
Rub it on pork belly, duck, or chicken before roasting, stir it into a red-cooked braise, or work it into a marinade with soy and ginger. A little carries a long way, so start light and add from there.
Ingredients
Szechuan pepper, fennel, cloves, star anise, cinnamon.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
