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.
Szechuan pepper salt offers that numbing heat with a salty ping. We love to use this to finish off home cured bacon or glistening rump roasts. We also love it on braised pork shoulder that’s been cooked in black vinegar, ginger, garlic, chicken stock, star anise, and soy sauce. You’ll find that the tingling sensation is quite delayed with this salt unlike with straight up peppercorns. After you finish each bite it’ll slowly creep up on you and reveal itself. Stealthy and spicy, it makes every meal daring.
|Ingredients||Sea salt and szechuan peppercorns.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Recommended Applications||Use this intense salt as a finishing spice, as a substitute for table salt, or use it to add a spicy kick to risotto, potato dishes, soups, baked chicken, steak, steak fries, or even popcorn!|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Product Style||Granulated, Blend|
|Shelf Life||2 Years|
|Country of Origin||United States|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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