Szechuan Peppercorns are not related to black peppercorns or chili peppers at all, but are a dried fruit grown in Asia. They have a mild lemony taste and create a tingling sensation in your mouth when eaten. The husks are used in for the flavoring and not the seeds since they are considered grainy and sand like.
To create a Chinese favorite oil, lightly toast the Szechuan Peppercorns and soak them in oil with ginger oil. You can use this oil for your next stir-fry or Asian noodle dish. These wonderfully unique peppercorns are commonly used in Thai, Chinese, and Japanese cuisine.
Usage:Use them to flavor just about any meat, vegetable, soup, or sauce, but in conservative amounts. It is toasted with salt in 2 parts salt to 1 part pepper berry to make a dip for meats.
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Peppercorns with a surprise
Posted by Unknown on 10th May 2017
Not knowing what these were I was excited to try them. They are sort of peppery, with an almost vinegar like taste, then slowly they start to numb your lips and tongue. Intriguing they beckon you back for another taste, when on the food they impart a tangy and spicy element.
Taste buds tired? Satisfaction in Szechwan peppercorns.
Posted by Jason Jorgenson on 9th Apr 2017
These are perfect to add to chicken soups, as well as that "what is that?" secret ingredient to add to Barbecue rubs, not to mention prime rib. Oops secret is out! More uses than just stir fry.
Posted by George Gray on 14th Mar 2017
The first time I use these in a marinade for lamb I was very impressed with the gentle backround of heat with a distinct spicy flavor and ginger.
Szechuan Peppercorns Rule
Posted by Topher on 4th Jun 2016
When you Absolutely, Positively have to make the best Asian dish possible, you GOTS to have the peppercorns!