Sichuan peppercorns are used in Western China’s regional cuisine to bring distinctive cold-heat to dishes. They fall into China’s ‘ma’ flavour category (mouth-numbing spiciness) rather than ‘la’ (chilli hotness), which results in an unusual, tongue-tingling flavour sensation. Green Szechuan pepper has a more powerful and earthy flavor than its better-known red cousin.
Its powerful lemony aroma makes it ideal for seasoning fish, pork and poultry. It is called upon in seafood and fish stir-fries, pairing well with ginger and star anise. Lightly toast the pepper with some salt and grind to create a spice mix for fried squid and shrimps. Green Szechuan pepper is always a fine addition to any peppercorn blend.
