We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Szechuan pepper, also spelled Sichuan pepper, isn't actually a pepper at all, but the dried reddish-brown husk of the prickly ash tree. This unique spice offers a distinct, tingling, and numbing sensation on the tongue, often described as "ma la" in Mandarin Chinese. Szechuan peppercorns boast a complex flavor profile, with citrusy notes layered over woody and slightly floral undertones. The aroma is intensely fragrant and bright. Whole Szechuan peppers are commonly toasted before grinding to enhance their flavor and aroma.
Save recipes from anywhere, and get answers, swaps, and help as you cook.
Szechuan peppercorns should be stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. Properly stored, they can maintain their flavor and aroma for up to a year. For extended storage, consider freezing them in an airtight container; this will help preserve their volatile oils and distinctive aroma.
Available now for early access users.
