Sichuan Han Yuan Dried Prickly Ash Pepper Cooking Spice Seasoning

Sichuan Pepper Cooking Ingredient prickly seasoning Peppercorns 四川花椒麻辣

Packing:100g/250g/500g  

This pepper is quite unique; incredibly aromatic and flavorful, but not hot. It has a numbing property, which in China is known as "ma", that produces a light tingling sensation in the mouth.
Sichuan Peppercorns, also spelled Szechwan and Szechuan, are back after a long absence.
Sichuan pepper (xanthoxylum peperitum) is native to the Sichuan province of China and is not related to black pepper (peper nigrum), which is native to India. Before Asian cultures were introduced to chile pepper, Sichuan pepper was used along with ginger to give heat to many dishes. The heat in modern Sichuan cooking comes instead from red chile pepper (capsicum annum), introduced to Asia in the 15th century. Sichuan pepper is still called for in many traditional Chinese recipes.
Sichuan or pepper Chuang Chia has a special fragrant odor capable of deodorizing fishy and messy odors.
It is used for cooking crabs and as sauce when added by a little salt for dishes of fried category to be tingling tasty