Sichuan Peppercorn Powder (Szechuan)
This Sichuan (Szechuan) peppercorn powder is that mystery guest at the party who doesn't talk about himself and isn't into your labels. A spice that’ll put a quizzical look on your face as eat bite after bite trying to figure it out.
Sichuan peppercorns do not produce a heat sensation like black or white pepper. Instead, the flavor is citric and it produces a tingly numbing sensation that is akin to touching your tongue to a battery or the fizziness from soda. So why eat it? Like a chile pepper, in certain amounts the sensation can be quite pleasing and causes the release of endorphins in the brain, which make you feel pleasure. Use ‘em once and you’ll be hooked forever.
Sichuan peppercorns are a main ingredient in Chinese Five Spice Powder, and are often used alongside ingredients such as chile peppers, star anise, onion, vinegar, brown sugar, ginger, tangerine peel, and cinnamon in Sichuan cuisine. The ground peppers are perfect in a rub over duck, added to garlic-laden stir-fries, or added to crock pots for braised or stewed meats. If you make your own bacon then nothing is better than rubbing a slab of pork belly with ground Sichuan peppercorns.
For years, this particular pericarp was banned from import into the United States because the peppercorns could carry citrus canker bacteria and infect citrus trees throughout the country. The ban was lifted in 2005 with the condition that all peppercorns be roasted at 158F to kill the bacteria.
|Recommended Applications||Sichuan Peppercorns has spicy, citrus, and earthy aromatic attributes that is a perfect addition to steak, baked chicken, potato dishes, soups, risotto, or even popcorn!|
|Basic Preparation||Ready to use as is, no preparation is required.|
|Taste & Aroma||Citrus, Hot|
|Shelf Life||3 years|
|Handling / Storage||To be stored in a cool, dry place.|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|
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