This pepper is commonly used in the cuisine of China's southwestern Sichuan Province. It is commonly used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known as málà.
Sichuan pepper is not a true peppercorn. It is the dried rind of the berry-like fruit of the prickly ash tree. It is a basic ingredient of Chinese five-spice powder. The taste has been compared to lime zest combined with black pepper, cardamom and hot peppers.
Used worldwide in a variety of dishes
Used in pretty much everything
Available in 3.5 oz jar or case