Szechuan Peppercorns

Referred to by the Cantonese as “flower pepper,” Szechuan pepper is the dried reddish-brown berry of a prickly ash tree native to China. Szechuan pepper is not actually a pepper and does not pack the heat or pungency of a true pepper. It does have a slightly tingly, numbing effect on the tongue, leaving behind notes of lemon and anise. You can use these highly aromatic flower berries whole, crushed, or ground.

To enhance their flavor and fragrance, we suggest lightly toasting them in a dry skillet prior to grinding or adding to your dish.

Toss India Tree Szechuan Pepper into a vegetable stir-fry; grind and add it to a rub for chicken or duck; roast together with India Tree Coarse Sea Salt, then grind this mixture to create a dipping salt for grilled prawns or roasted pork; crush to powder and sprinkle over buttered popcorn; include in a marinade for deep-fried squid.