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Soeos Sichuan Peppercorns, 4 Ounce(113g), Authentic Szechuan Red Peppercorn, Numbing and Tingle Effect, Less Seeds, Strong Flavor, Essential for Mapo Tofu, Kung Pao Chicken and Asine Cusine
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Soeos Sichuan Peppercorns, 4 Ounce(113g), Authentic Features
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NUMBING SENSATION: Sichuan peppercorns' unique aroma 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 that sets the stage for tingling, numbing sensation
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STRONG FLAVOR AND BRIGHT COLOR: The whole szechuan peppercorn spice is rich in flavor and aroma, with bright red color; It enhances the flavor or remove undesirable flavor, scent or taste
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HOW TO USE: You can use the Sichuan Peppers in whole or powdered forms; You can use them when stir-frying, braising, dumpling seasoning, marinating and more
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ASIAN CUISINE INGREDIENT: It is an essential spice in asian cuisine especially Sichuan cuisine; It is commonly used in most meat, fish, chicken and duck dishes; You can cook Mapo Tofu, Kung Pao Chicken, Dan Dan Noodles and other popular Sichuan dishes
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VACUUM PACKAGE: The Non-GMO 4 ounce sichuan peppercorn's packge is durable and sealed well, ues vacuum packaging to keep fresh and for a long use time
About Soeos Sichuan Peppercorns, 4 Ounce(113g), Authentic
Sichuan peppercorns, also spelled szechwan and szechuan, are back after a long absence. sichuan pepper (xanthoxylum peperitum) is native to the sichuan province of china and is not related to black pepper (peper nigrum), which is native to india. before asian cultures were introduced to chile pepper, sichuan pepper was used along with ginger to give heat to many dishes. the heat in modern sichuan seasoning cooking comes instead from red chile pepper (capsicum annum), introduced to asia in the 15th century. sichuan pepper is still called for in many traditional szechuan style even chinese recipes. until very recently there was a long-standing ban on the importation of this pepper sichuan.
