Sichuan peppercorns, also spelled Szechwan and Szechuan, are back after a long absence. Sichuan pepper (xanthoxylum peperitum) is native to the Sichuan province of china and is not related to black pepper (pepper nigrum). An essential ingredient in Chinese cooking, Szechuan peppercorns are once again allowed to be imported. Our Szechuan peppercorns are imported directly from the growing region in China. These tiny, reddish-brown peppercorns are noted for their strong, pungent flavor that distinguishes them from black peppercorns. They are used a great deal in Szechuan cooking which is noted for its spiciness. Szechuan peppercorns are often used as a seasoning for roasted meats and poultry.
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