OVERVIEW:
Sichuan, or Szechuan, peppers are dried berries or peppercorns from the Chinese Prickly Ash plant in the citrus family. This gourmet spice offers an unusual peppery, warm lemon-like flavor with woodsy overtones that ends with a surprising numbing effect on the tongue. It is a staple in Asian cuisine, especially in chicken, duck and pork dishes.
 
The tiny, crimson-colored peppercorns with their complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. The whole peppercorns are the most flavorful when briefly toasted before they are added to foods. It is one of the main spices in most Chinese five-spice blends.
 
Sichuan pepper has a long history of being used in traditional Chinese medicine and contains healthy nutrients like vitamins A and K and minerals like potassium, zinc, and selenium. It is said to aid in the digestion process amongst other health benefits. These peppers are indeed one of the richest sources of essential oils, minerals, vitamins, and antioxidants.
 
LATIN: 
Zanthoxylum piperitum 
ORIGIN:
China
CULTIVATION:
Organic
PARTS USED:
Fruit / Whole
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Mocha Sichuan Pepper Pots de Creme
Sichuan Chili Oil
Sichuanese Dry-Fried Green Beans
Szechuan Dan-Dan Noodles
Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger