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Sichuan Pepper (Szechuan pepper)
$5.00 – $17.00
Sichuan Pepper (also known as Szechuan pepper or Chinese pepper) is a common ingredient in Chinese, Nepali and Tibetan cuisine.
Most people associate Sichuan pepper with a tingling sensation after eating. The pepper itself is not pungent or hot like other peppers. Instead it has slight lemony characteristics.
In Sichuan cuisine, it is often paired with ginger and anise. It is generally added towards the end of the dish. The tingling sensation is due to the spice having hydroxy alpha sanshool, a compound found in the pepper.
Szechuan Pepper is quite aromatic and flavoursome but not quite as hot as other peppercorns.
A great use for Szechuan pepper as a seasoning is Hua jiao yan which is made by mixing and toasting salt & Szechuan peppers in a wok which is then served as a condiment for various cooked meat dishes.
Also if you want unique seasoning that has the musty earthy aroma of the white peppercorn, Check our best Selling Smoked White Peppercorns.
Australian Peppercorns is the best place to buy Szechuan Pepper in Australia at reasonable price.