Description
About this product
TYM Sichuan Peppercorns are Sichuan peppercorns from China. They are also known as Chinese prickly ash and are widely used in Chinese cooking, especially in the Sichuan province. They are not related to black peppercorns: they are the dried berries of the Zanthoxylum plant family.
Sichuan peppercorns have a citrusy flavour and leave a slightly numbing sensation on the tongue. This effect comes from the compound hydroxy-alpha-sanshool found in the peppercorns.
Usage and preparation
Use Sichuan peppercorns to give dishes flavour and warmth. They are used in dishes such as Mapo Tofu, Kung Pao Chicken and Sichuan Hot Pot.
