Sichuan Peppercorn, Green

Botanical Name: Zanthoxylum armatum Flavor: Warm, Floral, Tart, Herbal, Peppery, slightly Citrusy with a Unique, Mouth Tingling, Numbing Sensation with a Lingering Mild Sweetness Origin: China Use With: Beef, Chicken, Pork, Fish, Seafood, Tofu, Vegetables, Rice, and Noodles Description: Green Sichuan (or Szechuan) Peppercorns are directly related to the more widely known and popular Red Sichuan Peppercorn but come from a different species of Prickly Ash Tree than their red kin. Green Sichuan Peppercorns are a bit more herbal and citrusy and produce a much more pronounced tingling numbness compared to the red variety but are otherwise extremely similar. Just like the red variety, they are combined with spicy chiles to create the signature Sichuan flavor known as Má Lá (麻辣), literally ‘numbing-spicy’. The mouth tingle that Green Sichuan Peppercorns deliver enhances flavors in all foods but, when paired with spicy chiles, that numbness takes the edge off or reduces their heat allowing din