Sichuan Peppercorn, Red

Botanical Name: Zanthoxylum bungeanum Flavor: Warm, Floral, Tart, Woodsy, 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: Sichuan (or Szechuan) Peppercorns, despite their name, are not a pepper at all, but are instead, the outer husk of the fruit of the Prickly Ash tree native to China and Taiwan. An essential ingredient in Sichuan cooking, Sichuan Peppercorns with their unique numbing quality are combined with spicy chiles to create the signature Sichuan flavor known as Má Lá (麻辣), literally ‘numbing-spicy’. The mouth tingle that 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 diners to enjoy the chiles intense fruitiness and other more nuanced flavors. Suggested Uses: Use to make all sorts of traditional and au