Szechuan peppercorns are actually not peppers at all. They are little berries from a tree called a “prickly ash.” Once picked the berries dry out and open up like little flowers. This peppercorn is family to an array of dishes with mouth watering goodness. Popular in Chinese dishes you probably recognize, Dan Dan noodles, Sichuan soup, Kung Pao and added to vegetables like green beans and asparagus. There are two types, green which are floral in taste, and red that are earthy and more robust in flavor. Some say that these peppercorns have a mystical taste. That it is hard to describe because how profound and amazing they really are. That they add a depth, vitality and vibrancy to every dish. Add them to your favorite curry, stir fry, Asian inspired meat dishes or Raman! They are also popular because of their medicinal properties, being anti-inflammatory, and analgesic. They were once collected and given as gifts to ancient emperors as fertility gifts. You can easily grind these peppercorns at home with your Pestle and Mortar. (Linked)
Here are some popular dishes you can try with our Szechuan peppercorns.
If you are cooking stir fry or a meat dish, you’ll need cloves too!