Spices Online

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.

Features

• Imported directly from the growing region
• Totally clean and completely free of any foreign matter

Description

Frontier peppercorns, sichuan whole, 16 ounce bag is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! It's complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes. Not to be used during pregnancy.

Features

• Package of 16-ounces of frontier peppercorns, sichuan whole
• An unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones
• Produced in China

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.

Features

• Imported directly from the growing region
• Totally clean and completely free of any foreign matter

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.

Features

• Imported directly from the growing region
• Totally clean and completely free of any foreign matter

Description

The most popular peanut snack on the market! great for snack. Save the chili pepper and Szechuan peppercorn for your cooking too! They are great!

Features

• The brand new product on the market - very popular and hard to find
• Tingling, Spicy & Crunchy, an unique feeling that you will never forget! Hot & Spicy with Szchuan peppercorn. These peppercorn and chili not only taste good, they are great for your cooking too!
• before enjoy the peanut, shake the bag,
• Try them and see for yourself why they are good!
• made with famous ShangDong jumbo peanut. Product of China, total 2x3.5 Oz bag

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.

Features

• Imported directly from the growing region
• Totally clean and completely free of any foreign matter

Description

Peppercorns, Szechuan, Whole, 2 oz.

Features

• 2 ounce bag
• Save money with combined shipping by ordering several items from Barry Farm.

Description

Known as flower pepper, this sichuan pepper is very fragrant, woody, somewhat pungent, with notes of citrus peel. Green sichuan pepper is rarer than red. It has a numbing effect in the mouth. An important element in Chinese five-spice, the berries are dry-roasted for 3-4 minutes to release their aromatic oils, then combined with the other spices. *Check out the other peppers, salts, and chocolates at The Meadow on Amazon! We will automatically combine shipping on multiple items from The Meadow to give you cheaper shipping on multiple orders*

Features

• Whole Red Sichuan Peppers
• Main ingredient in chinese 5-spice
• 2 oz (by volume) Meadow Glass Jar

Description

Somewhat of a misnomer, the Szechuan Peppercorn is not a peppercorn. It is however a fragrant pod that is grown widely throughout Asia and because of that is has many different names.

Features

• 3 oz

Description

High Quality Content by WIKIPEDIA articles! Szechuan cuisine, Szechwan cuisine, or Sichuan cuisineis a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn. Peanuts are also a prominent ingredient in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.