Sichuan Pepper, Whole

Sichuan peppercorns are a native Chinese pepper that create a slight numbness in the mouth – this tingling on the tongue is described as “ma” in China, which translates to “numbing”.. The flavour is spicy and sweet with tangy notes. Rather than typical peppercorns, they are discarded seed husks.

Sichuan peppercorns are native to the Sichuan region of China, where they’ve been used in the famously bold and spicy Sichuan cuisine for thousands of years. They’re a staple ingredient for iconic dishes such as Mapo Tofu, Kuna Pao Chicken and Dan Dan Noodles.

Sichuan Pepper is an integral ingredient in Chinese Five Spice and many traditional Chinese medicines. In many rural areas of China, these peppercorns are thrown at newlyweds to symbolise fertility.

As well as the Sichuan region of China, these peppercorns are used within Nepalese and Tibetan cuisine. Toast in a pan before use or add to stir-fries, meat and seafood dishes. Sichuan pepper is also a great addition to Chow Mein and other noodle-based dishes.

Thanks to their unique flavour profile and distinctive “numbing” sensation, Sichuan peppercorns have gained popularity outside of China and are now used globally, from a variety of dishes to sauces, marinades and even cocktails

Try one of our recipes for Szechuan-style Chow Mein Noodles, Tangy Sichuan Chicken/Bean Curd or Spiced Fenugreek Mushrooms!

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