- Not as pungent as black peppercorns
- Unusual lemony flavor and unque aroma
- Goes well with fish, duck, and chicken dishes as well as fried eggplant
Unique, but not exactly exotic.
Great addition to variety of dishes
Before using it, I place the peppercorns in a dry frying pan and cook for about 60 seconds on high heat, then pour them into a mortar and use a pestle to crush them into powder or flakes. The result then can be added to the dish and cooked in.
My only complaint is the spam I seem to have signed up for by purchasing this.
Sichuan Peppercorns, “The real deal”
Great for Chinese (or other) dishes
Note that Sichuan peppercorns (which aren’t really peppecorns at all) are not hot or spicy like chilis or peppers, but are pungent and flavorful. Don’t use them on their own and expect a hot/spicy dish – you need to add chilis or peppers if you want hot.
Be sure you toast them gently a bit before cooking with them – this releases the oils and flavors. Once heated/toasted you can grind them in a spice grinder – or, as another reviewer has noted you can use a mortar and pestle. I prefer the mortar and pestle because it provides a more rustic or uneven grind, which I prefer and which I think adds to the quality of the dish.
I have used with chicken, beef, pork, tofu, and just vegetables, and enjoy it in each of them. I tend to use quite a bit more than most people might. If you haven’t used them before, experiment a bit to find the right amount for your palate. I also enjoy the aroma from the peppercorns being cooked – makes the kitchen smell great.
I have also used the peppercorns in other than Chinese cooking. Suggestion: try some with your popcorn next time. Toast up the peppercorns, grind them in a spice grinder, melt some butter and add in the ground peppercorns and cook gently for less than a minute, then add evenly to your popcorn and enjoy a new taste.
These peppercorns seem to be fresh and clean and have good flavor. They arrived quickly and were well packaged in a resealable bag.
I’ll be ordering some more soon.