Szechuan Peppercorns
Wake up your taste buds! Szechuan peppercorns bring bright citrus aroma, woody notes, and an unmistakable tingling sensation that adds a lively twist to everyday dishes.
Uses
Try freshly ground Szechuan peppercorns on chicken, steak, potatoes, rice dishes, soups, and popcorn. They also work well in stir-fries, marinades, and spice rubs. Start with a small amount and grind just before using for the freshest flavor and aroma.
From the Colonel
Also known as fagara, Szechuan peppercorns aren’t actual peppercorns. They come from the berries of a small, prickly ash tree grown in China’s Szechuan region, famous for its spicy contributions to Chinese cuisine.
Their woody flavor and delightful citrus aroma come with a tingling sensation on the tip of the tongue. Grind before using for a wonderful accent on everything from baked chicken to popcorn.
Two Quick Recipes
Szechuan Pepper Popcorn
Drizzle 4 cups freshly popped popcorn with 1 tablespoon melted butter. Sprinkle with ¼ teaspoon freshly ground Szechuan peppercorns and salt to taste. Toss well, taste, and add a little more seasoning if desired.
Crispy Szechuan Potatoes
Toss 1 pound cubed potatoes with 1 tablespoon olive oil and salt to taste. Roast at 425°F for 30–35 minutes, turning halfway through, until browned and tender. While hot, toss with ½ teaspoon freshly ground Szechuan peppercorns and 1 thinly sliced green onion.