Szechuan Pepper Salt (Sichuan)

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 chili 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 this Chinese salt and pepper seasoning 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, our Chinese salt and pepper seasoning makes every meal daring.