Review of Szechuan Peppercorns

These peppercorns are a beautiful rosy color, which clues you in before you even get a chance to open the package that they're not the peppercorns you've known all your life. When you do pull open the bag and inhale their aroma, you'll find they combine the scent of pepper with a wonderful fruity, almost floral overtone. It's hard to describe, and even harder to imagine until you've experienced it. The lovely part is that the flavor profile doesn't diminish in use; when I ground and steeped these Sichuan peppercorns for a dark chocolate mousse (grind finely, and steep in the heavy cream for 30 minutes before straining the cream into the chocolate) their vibrant peppery fruit/floral scent was the top note of the mousse. It was a memorably different flavor. Now I'm looking for ways to add them to more dishes, to see what new nuances they can impart to old favorites.

Product Description
An essential ingredient in Chinese cooking, Szechuan peppercorns are once again allowed to be imported. Our Szechuan peppercorns are imported directly from the growing region in China. These tiny, reddish-brown peppercorns are noted for their strong, pungent flavor that distinguishes them from black peppercorns. They are used a great deal in Szechuan cooking which is noted for its spiciness. Noted Chinese cookbook author Irene Kuo wrote that only the seeded peppercorns should be purchased since the flavor and aroma only come from the petal-like husks. Ours are just that and are free of twigs and other residue. Szechuan peppercorns are often used as a seasoning for roasted meats and poultry.

Click Here to see more reviews about: Szechuan Peppercorns