Sichuan peppercorns

Sichuan peppercorns, also known as Szechuan pepper, are a key ingredient in Sichuan cuisine. Despite its name, Sichuan peppercorns are not actually a type of pepper, but rather the dried husks of the prickly ash tree. They have a unique citrusy and slightly numbing flavor which adds depth and complexity to dishes. Sichuan peppercorns are commonly used in dishes such as Kung Pao chicken, Mapo tofu, and Dan Dan noodles. They are also used in marinades, rubs, and sauces. In addition to their culinary uses, Sichuan peppercorns have been used in traditional Chinese medicine for their anti-inflammatory and digestive properties. Next time you’re cooking up a spicy Sichuan dish, don’t forget to add some Sichuan peppercorns for that extra kick!