Part of the Xanthium Family which is what gives it those floral and citrus qualities typical of this family.
It is used in both Chinese cooking as well as Chinese medicine due to the slight numbing quality it bestows.
It has a very citrusy aroma, almost exactly like lime. It pairs well with broiled eel, stir-fry, and even a key lime pie.
AROMA: Powerful lime fragrance, slightly numbing
PACKING SIZE: 2.64 oz. (330 ml Jar)
We’re about to introduce you to your new favorite food addiction. Are you ready? It’s Sichuan Green Peppercorn! The spice with the tingling buzzy bite you’re going to want to keep coming back for. Now I know that may come as a surprise, but just hang on. You’ll soon see why these peppery little bites are worthy of your cravings!
Our Sichuan Green Peppercorns are sourced from China – which is no surprise seeing as how it’s the signature spice of China’s southwestern Sichuan province. When eaten, it produces a numbing tingling sensation – due to the presence of hydroxy-alpha sanshool. This molecule is found naturally in plants from the genus Zanthoxylum. Sichuan Green Peppercorn has loads of it!
Sichuan Peppercorns have been used in China for centuries for both culinary and medicinal purposes. As an herbal remedy, it’s prescribed for various ailments from abdominal pain to toothache. It’s been said to have anti-inflammatory, antioxidant, and antibacterial effects. In traditional Chinese cuisine, it’s dried and ground in the commonly used Five Spice Powder, and is a key ingredient in Chongqing Hot Pot. In Himalayan cooking, it’s a key ingredient in Momo – a dumpling stuffed with vegetables, cottage cheese, or beef and flavored with Sichuan Green Peppercorn, Garlic, Ginger, and Onion.
The beautiful thing about this spice is how easily it can be adapted to another cuisine’s dishes. Crack some of this onto a rib-eye or pork chop before grilling and you’ll instantly be singing its praises. It makes a wonderful flavor accompaniment to fall dishes like whipped sweet potatoes and cranberry sauce. If you wanted to get a little fancy, some Sichuan Green Peppercorn cracked over striped bass or yellowfin tuna crudo would be spectacular. Or just a touch ground into some granulated sugar before sprinkling over a crème brulee – divine!