Sichuan pepper

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ORIGIN

This pepper takes its name from the province from which it originates; Sichuan, a mountainous region of central China. It can also be called Szechuan pepper.

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CULTIVATION METHOD

Its scientific name is ‘Zanthoxylum Piperitum’. It belongs to the same family as Timut pepper and belongs to the botanical family of citrus fruits rather than that of peppers. In fact, its name is a misnomer because Sichuan pepper is a pepper in name only. It should really be called the Sichuan berry.

This pepper comes from a thorny shrub that originates from China. The fruit grows in the form of corollas and is harvested when ripe, then dried in the sun. Each seed has a very hard, somewhat bitter black centre and a brown pericarp that gives it its taste.

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HOW TO USE IT WHEN COOKING

Sichaun berries go perfectly with crudités, melon and various meats. This pepper leaves a strong, warm taste in the mouth. It produces a very surprising tingling sensation on the tongue.

Try it and you’ll come back for more. One twist of the pepper mill onto your dish and bingo! Your dishes will be full of flavour in no time!

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