Organic Sichuan Pepper
₹2512 / Kg
Sichuan peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. The pinkish-red husks around the seeds are used for the Sichuan peppercorn spice, while the inner black seed is discarded as it is too gritty and would be sand-like when eaten. On the tongue, the first taste is bitter, then numbing heat, followed by citrus oils, mostly carvone and limonene.
BEST USE CASE
– Dry roast and ground to make Sichuan peppercorn oil.
– Dry roast; ground and combine it with salt to make Pepper salt for seasoning.
– Boil them and make a fine paste to use it in traditional schezwan sauce.