A delicious blend of spices for making Szechuan chicken.
The smell of the peppercorn is intoxicating, lemony and perfumed, and the taste, electric.
While it leaves your mouth buzzing, it isn't pungently spicy like black or white pepper and carries a hint of acid sweetness.
Sichuan pepper has a unique aroma and flavor that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
Sichuan cuisine, defined by a numbing and spicy hot sensation created from Sichuan peppercorns and chilies, has become a particular favorite of American cuisine.
Armed with this delicious and complex spice mix you can create authentic and sophisticated Sichuan dishes that will make your friends envious.
Sprinkle 2 teaspoons per 500g of chicken or prawns while stir-frying. Add 1 tsp of sherry. Serve with rice.
|Flavor||smokey and savory|
|Contains||Paprika, chilli, sugar, sea salt, ginger, garlic, white pepper.|
|Application||Sprinkle 2 teaspoons per 500g of chicken or prawns while stir-frying. Add 1 tsp of sherry. Serve with rice.|