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Description

Referred to by the Cantonese as "flower pepper," Szechuan pepper is the dried reddish-brown berry of a prickly ash tree native to China. Szechuan pepper is not actually a pepper and does not pack the heat or pungency of a true pepper. It does have a slightly tingly, numbing effect on the tongue, leaving behind notes of lemon and anise. You can use these highly aromatic flower-berries whole, crushed, or ground. To enhance their flavor and fragrance, we suggest lightly toasting them in a dry skillet prior to grinding or adding to your dish. Toss INDIA TREE Szechuan Pepper into a vegetable stir-fry; grind and add it to a rub for chicken or duck; roast together with INDIA TREE Coarse Sea Salt, then grind this mixture to create a dipping salt for grilled prawns or roasted pork; crush to powder and sprinkle over buttered popcorn; include in a marinade for deep-fried squid.