Sichuan Peppercorn (tasting as hot as 100,000 Scoville heat units) is also known as Szechuan pepper, flower pepper, prickly ash and other names.

Sichuan peppercorns are the dried berries of a small fruit that grows on bushes in Sichuan, the capital of southwest China’s Sichuan Province.

The smell of these peppercorns is an almost indescribable blend of citrus and pine. The taste is subtle, earthy and sweet, with a light numbing effect that increases with time on the palate.

You can find sichuan peppercorns in Asian markets and specialty spice shops. They are also available online from sources like Kalustyan’s.

It is no question that sichuan peppercorns are used in some of the world’s best cuisine. They can be found in numerous dishes, and they have a distinct flavor that makes them difficult to replace. The problem is that they are extremely spicy, making it hard to enjoy their taste. If you are planning on adding them to your diet, then there are several tips you should know before you begin.

1) When cooking with sichuan peppercorn, always use gloves. This is a simple tip that not many people follow, but it is important. The oils from the peppers can rub off on your hands and burn you when you touch other parts of your body. This may seem like an easy thing to avoid, but if you have spent time preparing a meal, then it may happen accidentally.

2) Never touch your eyes after handling sichuan pepper. You may feel tempted to rub your eyes after touching the peppers because they burn a lot, but this will only lead to more problems later on. The oils from the peppers can get into your eyes and cause severe problems such as temporary blindness and eye damage.

3) Only use fresh sichuan pepper when possible. While dried sichuan pepper can be used as an alternative,

Sichuan Peppercorn is considered a delicacy and a spice that originated in the Sichuan Province of China. It is native to the province and it is a form of the prickly ash tree, Zanthoxylum piperitum. It is also known as hua jiao (flower pepper) or hua jiao hua (flower pepper flower).

Sichuan peppercorn was used by traditional Chinese medicine for treating stomach ailments and pain. Today, it is mainly used for cooking purposes for its unique taste.

The Sichuan peppercorn has a tingling, numbing sensation that spreads from the tongue and can be felt on the lips as well. The taste is not very hot but its spiciness lingers on the tongue.

Over time, Sichuan peppercorns have been used as anti-inflammatory agents, effective in relieving toothaches, muscle aches, arthritis, rheumatism and migraine headaches.

Here are some tips to help you handle Sichuan peppercorns:

1. Handle with care

Sichuan peppercorns can be used fresh or dried. Always handle with care when handling fresh seeds because they can cause irritation to your skin and mouth if you

Sichuan peppercorns are one of the spicy foods used in Chinese cuisine. They are a member of the pepper family with a unique flavor that is sometimes described as tingly, which is due to its high concentration of active chemical compounds. The Sichuan peppercorn plant, also known as Chinese prickly ash, grows on mountains in China at elevations of 2,000 to 3,000 meters (6,600 to 9,800 feet). The spice is harvested from late September through October and then dried.

Taste and Uses

Sichuan peppercorns have a unique citrusy aroma and warm but numbing effect on the tongue. It is often used in Sichuanese cuisine and gives an authentic flavor to dishes such as Kung Pao chicken, Mapo tofu and mala soup. It can also be used in other food like salads and stir-fried vegetables.

Sichuan peppercorns can be found in Asian markets or online stores. The spice comes in two varieties – red and green. Both have a similar taste but the green variety has a more floral touch while the red one has a slight smoky taste. They are generally available whole or ground into powder form.”

Admittedly, it may seem a bit confusing to some. But it is a fact that Sichuan Pepper, which is also called Sichuan Pepper and Chinese prickly ash, has come to be a major ingredient in the cuisines in the West, especially in the US. It is because of this popularity that there are now many sources from where one can easily buy Sichuan pepper online.

Truly enough, Sichuan pepper has already become one of the most popular ingredients for cooking. And that is why many people are now interested to know how to handle them in order to get its special flavor out completely. You can do so by following these tips:

1.) Get Rid of the Skin

Sichuan peppercorns should first be removed from their skin through rubbing or soaking before being used in any recipes. This is because the skin of these peppers contain some oils which make it bitter. If you want to get rid of that taste, it will best be done first before using them in your recipe.

2.) Use Alternative Ingredients When Available

If you are not yet very familiar with handling Sichuan peppercorns, then you have to learn how to substitute them if they are not available. This is because these peppercorns

Sichuan pepper is one of the most popular spices in the world. It’s commonly used as a condiment for a wide range of dishes, most notably Chinese and Sichuan cuisine. In particular, it’s one of the flavorings in Chinese hotpot or spicy hot pot dishes.

Sichuan pepper (Chinese: 麻辣椒; pinyin: málà jiāo; Wade–Giles: ma-la-chiao) is native to the Sichuan province in China. It is derived from at least two species of the genus Zanthoxylum: Z. simulans and Z. bungeanum (syn.: Z. schinifolium). Literal translation would be “fragrant chilis”. It is commonly used as a spice in Sichuan cuisine and gives character to Szechwan food.

The genus name comes from the Greek word ��άψις (thorny), but many references incorrectly translate it as “numbing pepper”, which would be produced by another plant, from a different genus, Piper nigrum or by synthetic capsaicinoids.

Sichuan pepper contains several pungent compounds including

Sichuan peppers or Szechuan peppers, Sichuan pepper, prickly ash, flower pepper, Chinese pricklyash, or flower pepper is a commonly used spice in Chinese cooking. It is derived from at least two species of the genus Zanthoxylum (genus name derived from the Greek word xanthos meaning “yellow” and the suffix -drox meaning “wood”), including Z. simulans and Z. bungeanum, also called Chinese prickly ash.

Taste:The taste of Sichuan pepper is pungent and slightly tingly (when eaten alone). It has a unique flavour which becomes more intense with cooking.

History:Sichuan pepper is native to Sichuan province in China. Its use there dates back thousands of years. During the Han Dynasty it was used as a condiment and a medicine for fever and other ailments.