Pepper Sichuan (ground)

Sichuan pepper is the ground reddish-pink berries of the prickly-ash tree.

The peppercorn smell is wild and perfumed, and the taste is electric. Devotees swear it's both addictive and medicinal. It literally numbs the mouth, but also imparts a woodsy hint of pine and cedar, and an intoxicating touch of acid sweetness, like a lemon soda.

Sichuan pepper is used for culinary purposes in many Chinese dishes. Ground Sichuan pepper can be added either during cooking or as a garnish. It is used in meat, chicken, and fish dishes and is also used in baking.

Dry-fry in a pan with a little salt and rub onto chicken, duck or quail before cooking.

Ground, roasted Szechuan peppercorn is used to make infused oil and is also paired with salt to make a flavorful seasoning.

When married with chili peppers (the other key ingredient in Szechuan cuisine), chefs believe this numbing effect reduces the chili pepper’s heat, leaving diners free to appreciate the capsicum’s intense, fruity flavor.

Many people are surprised to learn that Szechuan peppercorn is not a pepper at all - the distinctive reddish-brown berries hail from the prickly ash tree.

Szechuan peppercorn has a fragrant aroma that has been likened to lavender. However, its main claim to fame is the powerful numbing sensation it causes around the mouth.

Health Benefits

Considered anti-inflammatory, may also aid in digestion and reduce flatulence associated with indigestion. May have anti-septic properties and is sometimes used to reduce toothache.

A good source of vitamin A and minerals like copper, potassium, iron, manganese, phosphorous, selenium and zinc. Although they are not as hot as some chili peppers, they can irritate individuals suffering from stomach ulcers, colitis, and diverticulitis conditions.