These Szechwan peppercorns are fragrant with citrusy and woody notes in flavor and cause a tingling sensation on your tongue when eaten.
Dry-roast Szechwan peppercorns 3-4 minutes over medium heat to help bring out their best Szechuan pepper flavor. After they cool, grind and use as needed. Add Szechwan peppercorn to stir fries and grilled or roasted dishes. Try using with chicken, fish, beef, and veggies.
Dry-roasting these Szechuan berries will bring out their best flavor. Roast berries for 3-4 minutes over medium heat.
What are Szechuan peppercorns?
Szechwan peppercorns aren't actually peppercorns -- they're berries from the Chinese prickly ash tree, and are harvested once a year.
How do you cook with Szechuan peppercorns?
Dry roast your Szechwan peppercorns prior to cooking to bring out the most of their flavor, then grind after cooling before using as a seasoning.
What do Szechuan peppercorns taste like?
Szechwan peppercorns taste slightly citrusy & woody, with a tingling-on-the-tongue flavor.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
The pepper factor is amplified in this twist on a traditional Mayan-style puerco (or cochinita) pebil, a flavorful, slow-roasted pork dish.
The pepper factor is amplified in this twist on a traditional Mayan-style puerco (or cochinita) pebil, a flavorful, slow-roasted pork dish.
