SZECHUAN PEPPER

Szechuan pepper, also known as Sichuan peppercorn, is a spice from the husks of the prickly ash tree. It has a unique citrusy, slightly floral flavor and creates a signature tingling or numbing sensation on the tongue, commonly used in Chinese and especially Sichuan cuisine.

Culinary Tips:

• Toast lightly to release aroma, then grind for use in spice mixes and sauces.

• Essential in dishes like mapo tofu, kung pao chicken, and hot pot.

• Combine with chili for the classic "mala" (numbing-spicy) flavor.

• Sprinkle over noodles, stir-fries, or meats for a bold kick.

• Use sparingly—the numbing effect is potent and builds with use.