Enjoy the tongue-tingling bite of Szechuan peppercorns with its pungent aroma & lemony overtones!
When you bite one, you’ll taste an immediate citrus like flavour followed by a slight numbing effect which turns into a tingling sensation on the tip of your tongue. Commonly used in Asian cuisine.
They can be used whole or ground. Dry-roasting will bring out their best flavour. Roast for 3-4 minutes over medium heat. After they cool, grind & use as needed. Great for stir fries, grilling & roasting. Try on chicken, fish, beef & veggies