Plant-Based Single Origin Spice 
Sichuan peppercorn
Zanthoxylum piperitum

 

Not to be confused with Peppercorns from the Piper nigrum vine.

Sichuan or Szechwan peppercorns are native to the southwest province of China that borders Tibet. Around spring, harvest time the blood-red berries are hand-picked and dried allowing splitting open to reveal tiny, black bitter seeds, which are discarded. The actual spice is the heavenly scented empty husk. Szechwan peppercorns are very fragrant, with notes of citrus peel and hints of lavender. Its flavor is similarly pepper-like and tangy while leaving a numbing or tingling effect in the mouth.

 

These peppercorns are one of the main ingredients in a Chinese five-spice blend. For best results, slightly dry roast for two minutes, crush and use on green beans, stir-fried vegetables, and roasted meats. I love it on roasted duck breast and wild game such as venison. It combines well with sesame oil, ginger, soy sauce, star anise, and black beans.

 

Comes in our signature airtight tin, which measures 2-1/2 inches in diameter and 1-3/4 inches in height.

 

Product weight: 2 oz


Ingredients: Sichuan Peppercorns 


Product Care: Store in a cool, dry place.


Shelf life: 12 months

 

Nutrition Facts: Serving size: 1 tsp. (2g), Servings Per Container: 9, Amount per Serving: Calories 0, Fat Cal.0, Total Fat 0g (0% DV), Sat. Fat 0g, Trans Fat 0g, Cholest. 0mg(0%DV), Sodium 0mg, (1%DV, Total Carb.1g(0%DV) Fiber 0g(0%DV), Sugars 0G, Protein 0g, Vitamin A(0%DV), Vitamin C(2%DV), Calcium (4%DV), Iron (4%DV), Percent Daily Values DV) are based on a 2,000 calorie diet.
 

Chinese Sichuan Peppercorns Nirmalas Kitchen

SKU: 180718000612
$10.95Price
  • Sichuan or Szechwan peppercorns are one of the main ingredients in a Chinese five-spice blend. For best results, slightly dry roast for two minutes, crush and use on green beans, stir-fried vegetables, and roasted meats. I love it on roasted duck breast and wild game such as venison. It combines well with sesame oil, ginger, soy sauce, star anise, and black beans.

     

    Some studies show that eating foods seasoned with chili pepper or peppercorns can boost metabolism by up to 23%. Peppercorns have a compound called piperine, which means it binds to fats, and so when we cook with oils, the piperine binds to the oil and is more easily absorbed by our guts or digestive organs.


     

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The information on this website has not been evaluated by the FDA and is not intended to diagnose, prevent, treat, or cure any disease.

 

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