Sichuan pepper (or Szechuan pepper) is a false pepper native to Sichuan Province, in the southwestern region of China. When the red berries ripen and dry, they split open to reveal a small black seed inside. The aroma of Sichuan pepper is pungent and refreshing, with citrus and camphor notes. Its flavour is strong, leaving a slight tingling or numbing sensation on the tongue – similar to that caused by cloves. In cooking, only the outer husk of the fruit is used, as the inner seed has a slightly bitter taste and a gritty texture when chewed. After drying, the berries are passed through moving sieves to remove the seeds from the husks.
Culinary use:
Pairs beautifully with poultry, especially duck. In sweet-and-sour dishes, its flavour fits perfectly, as the sweetness softens its spiciness. It also complements all kinds of fruit, whether raw or cooked, and creates a surprisingly delicious pairing with chocolate. Not suitable for standard pepper mills – it’s best crushed with a mortar and pestle or ground using an electric spice grinder.
Origin: China
Botanical name: Zanthoxylum piperitum
