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MySpiceSage.com Sichuan Peppercorns [665] - Sichuan PeppercornsAlso Known As: Szechuan Peppercorns or Whole Sichuan Peppercorns Origin: ChinaIngredients: Sichuan PeppercornsTaste and Aroma: Hot, Citrusy, Woodsy, PungentUses: A staple in traditional Asian
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In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Put the shrimp.
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Stir-frying is the simplest. Pour some cooking oil into a wok or a frying pan and let it heat over the stove to make spicy Sichuan oil. Add some chili peppers to enhance the heat and flavor. Toss the Szechuan peppercorns while you're cooking them. The stir-frying technique is a Chinese innovation and is very common for roasting these peppercorns.
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An essential ingredient in Sichuan cooking, Sichuan peppercorns (huā jiāo, 花椒) give spicy Sichuan dishes their unique mouth-numbing quality. Along with spicy Chinese chilies, they create a flavor known as mala (麻辣), or "numbing-spicy.". This unique taste profile is characteristic of dishes from Sichuan Province in southwestern China.
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Sichuan cooking is one of the most complex, sophisticated, and flavorful cuisines in the world-that's not an opinion, it's a fact. As one of China's Eight Great Cuisines, the inimitable.
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Freshly ground Szechuan peppercorn. First, toast the whole peppercorns in a dry wok/skillet over medium heat for one minute. Let them cool completely and grind in a spice grinder (or mortar and pestle). Sift with a sieve and use the fine powder that comes out, leaving the husks behind. This method mutes its citrus flavor and heightens the woody.
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Check out all 11 ways to use the compelling spice in the recipes below: Hong Kong Salt Shrimp ». Dumplings with Sichuan Peppercorns ». Mapo Tofu ». Mapo Liver ». Dan Dan Mian ». Sichuan-Style Hot and Numbing Sliced Turkey ». Bon Bon Chicken ». Sichuan Dry-Fried Beef ».
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They're fragrant and lemony, not purely spicy. They have a numbing effect on the lips and tongue, which opens the taste buds to other sensations. Chinese Sichuan peppercorns are prized in Nepali and Tibetan cuisine. Also available in Sansho Peppercorns. Jar, 1/2 Cup, 1.1 oz. $10.49. Flatpack, 1/2 Cup $10.29. *Flatpacks ship for free - always!
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NPG Premium Szechuan Red Peppercorns Sichuan Whole Peppercorns 4 Ounces, A Mouth-numbing Spice, Red Sichuan Peppers for Kung Pao Chicken, Mapo Tofu, and Chinese Cuisine. $8.49.. Choose items to buy together. Similar items that may deliver to you quickly. Page 1 of 1 Start over Page 1 of 1 .
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Just the husks of the Chinese peppercorns are used. The seeds inside are bitter, so just the husks are used for cooking. Sichuan peppercorns are often toasted and crushed before culinary use. Sichuan pepper is often used in hot sauces, spice blends, soups, meat dishes, and baked goods. It pairs well with star anise and ginger.
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Organic Peppercorn Sichuan also spelled Szechuan It's long been used in oriental cooking, including as part of the Chinese five-spice powder. The same size as the Black Peppercorn but orangish-brown in color, Sichuan Peppercorns have a unique taste. A hint of bitter citrus, with an almost metallic-like aftertaste, It's the tingling sensation.
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Where to buy Sichuan peppercorns? The Korean ones seem to be the hardest to find. Some spice shops carry Sichuan peppercorn. For both red and green, head to Chinese markets. Excellent ones are sourced online form Sichuan specialty vendors such as the Mala Market and 50Hertz. The red ones are most commonly found.
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A quick search for "Szechuan peppercorn" or "Sichuan peppercorn" will provide you with a number of retailers who offer it. For instance, both Monterey Bay Spice Co. and Spice Sage offer whole Sichuan peppercorns for sale in at least 1/2-pound packages. You will also find some stores that offer the spice already ground.
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Sichuan peppercorns are a key ingredient in Sichuan cuisine, known for their unique flavor and numbing sensation. Despite their name, Sichuan peppercorns are not actually a pepper, but the dried outer husk of the Chinese prickly ash shrub. The spice has a long history in China, with evidence of its use dating back to the 3rd century BC.
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