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shipping & paymentsSichuan peppercorns, popularly known as Chinese coriander or huajiao, is a spice native to China, Tibet, Nepal and India. They are derived from the species of the global genus Zanthoxylum and they are actually the spicy outer pericarp of the berries the plant bears. These sharp, pungent yet flavorful, rusty red peppercorns are one of the top ingredients used in Chinese five-spice powder mixture.
The plant's botanical name comes from Greek xanthon xylon which translates to “blond wood”. The name refers to the brightly coloured sapwood possessed by several of the species. The genus Zanthoxylum belongs to the citrus family and despite the spice's name, it is not closely related to either black pepper or chili pepper, spices which are native to the Indian subcontinent.
Sichuan pepper's unique aroma and flavour is not hot like black, white or chili peppers. Instead, it has a slightly lemony overtone and creates a tingly numbness in the mouth, cause by a chemical compound present in the spice, that sets the stage for hot spices.
In cooking, the tiny seed pods are usually toasted before being crushed and added to food at the last moment. Only the husks are used as the black seeds inside are discarded. Sichuan pepper is often paired with star anise and ginger in Sichuan cuisine.
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Free shipping on orders over 90 euros, enjoy 5% discount on orders over 40 euros. Get an additional 3% off on orders over 60 euros
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