Ingredients: Sichuan Peppercorns
Taste & Aroma: Hot, citrusy, woodsy, and pungent, Sichuan Peppercorns deliver a unique, tingling sensation on the tongue known as “má”—a numbing effect that sets them apart from other spices.
Uses: A staple in traditional Asian cooking, particularly in Sichuan cuisine from China, these peppercorns add bold, aromatic flavor to a variety of dishes. Perfect for chicken, beef, pork, duck, and vegetables, they bring a distinctive zing to every bite.
Try them:
• Toasted in a dry skillet, cooled, then ground and sprinkled over noodle bowls, soups, or stir-fries.
• Added to soups and braises for a warm, citrusy depth.
• Crushed and used in spice rubs for meats like duck or pork.
• Infused into oils for a spicy, numbing drizzle over dumplings or salads.
• Mixed into homemade sauces for bold, authentic flavor.
Background: Despite the name, Sichuan Peppercorns are not true peppercorns but come from the dried husks of the prickly ash tree, native to the Sichuan province of China. They’ve been used in Chinese cuisine for over a thousand years, known for their distinctive numbing quality that balances the intense heat of chili peppers in traditional Sichuan dishes.
Sichuan Peppercorns are essential for creating authentic, bold flavors and are a key ingredient in the famous “mala” (numbing-spicy) flavor profile of Sichuan cuisine.