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Szechwan Peppercorns

Szechwan Peppercorns

$11.95
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These peppercorns add a tingling flavor sensation like no other spice in the world. Szechuan peppercorns are great to add to stir fries or roasted vegetables, but also try using Szechuan spices on your beef, chicken or seafood prior to grilling. Dry-roasting these Szechuan berries will bring out their best flavor. Roast berries for 3-4 minutes over medium heat.

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These Szechwan peppercorns are fragrant with citrusy and woody notes in flavor and cause a tingling sensation on your tongue when eaten.

How to Use

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.

About The Spice

Szechwan Peppercorns, or Szechuan peppercorns, are fragrant, slightly woody with a hint of citrus. When you bite into a Szechuan peppercorn, you taste an immediate citrus flavor, followed by a slight numbing effect which bursts into a tingling sensation on your tongue. This sensation is caused by an enzyme releasing, thus waking up your mouth and intensifying all the flavors.

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