Sichuan peppercorns
Reddish-brown Sichuan peppercorns, known as ??, or “flower pepper” in Chinese, are not related to black pepper or chili peppers. They have a tangy, citrus-like flavor and are toasted and crushed before being used as a flavoring or a condiment. The peppercorns are widely used in Sichuan cuisine, but they are also popular in Tibetan and Japanese cooking. They can be found in Asian markets packaged in plastic bags.
Toasting and Storage
Toast the peppercorns for 5 to 10 minutes in a wok or a skillet over medium heat, stirring occasionally. When cool, store the toasted peppercorns in a glass bottle. Just before using, crush the peppers using a mortar and pestle or a spice mill.
References
- “Sichuan pepper” in Wikipedia.
- A Taste of China: The Definitive Guide to Regional Cooking (Pavilion Classic Cookery) by Ken Hom. 2005.
Also known as: Szechuan peppercorn, Chinese prickly ash, Zanthoxylum sp.
| English name | Sichuan peppercorn |
| Chinese name | ?? |
| Cantonese (Jyutping) | faa1 ziu1  |
| Mandarin (Pinjin) | hu?ji?o |
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