This wild collection of the Szechuan pepper, common in East Asia, comes from the highlands of Nepal and has a breathtaking aroma. After crushing, the small fruits exude an intense fruity aroma reminiscent of passion fruit. Sichuan pepper unfolds a distinct citrus flavor on the palate and numbs the tongue after a short time. Perfect for fruity curries with coconut milk, raw fish, Chinese, Korean and Japanese dishes.
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- Order number: 11691030
- Open text field 1: Timut pepper, Szechuan pepper, flower pepper, mountain pepper, Japanese pepper, anise pepper, Chinese pepper, Zanthoxylum Alatum, Zanthoxylum armatum.
- Open text field 2: 09109991
Also: timut pepper, timmur pepper, Szechuan pepper, Chinese pepper, Zantoxhylum Armatum
Szechuan pepper has been known for thousands of years. However, its culinary catchment area has always been limited to the East Asian region. The spice has a sour-peppery flavor and is somewhat reminiscent of lime. The wild form has four times the essential oil content and is thus significantly more aromatic than the form cultivated in China. In direct contact with the tongue, it develops a tingling pungency and a numbing effect.
Szechuan pepper is part of the China Five spice and refines braised meat, especially chicken, duck and beef. It is also used for roasted vegetables and Chinese mushrooms.
For Japanese dishes, Szechuan pepper can be used as a substitute for Japanese mountain pepper (shanso), as their aroma is similar and there is also a botanical relationship between the plants.
Use Sichuan pepper more moderately in quantity than the Chinese form. It can also tolerate longer cooking times.
Hot and sour; intense fruity aroma and tingling spiciness.
Ginger, fennel, star anise, cinnamon, garlic, sesame, poppy, chili
|Aroma:||fresh, fruity, peppery|