SICHUAN PEPPER
Sichuan pepper (Xylopia aethiopica / traditional spice), an aromatic spice with woody, slightly smoky, and subtly peppery notes, is ideal for enhancing sauces, stews, meats, exotic dishes, and African cuisine. Prized for its stimulating and digestive properties, it adds depth, intensity, and character to all your dishes. A natural product, it guarantees a unique aroma and carefully selected quality.
Sichuan pepper, whose real name is «fagara,» belongs to the false pepper family. It is a berry that grows in China on a thorny shrub, Zanthoxylum piperitum. It comes in the form of small, stalked berries that turn brown when ripe, with a black seed inside the shell.
In terms of taste, Sichuan cuisine has a distinctive flavor—peppery, of course, but not only that. As it lingers on the palate, The berry develops aromas reminiscent of lime and an almost numbing freshness.
Its origin makes it the ideal spice for Asian dishes. Sichuan pepper pairs very well with pork, duck, beef, and other meats, adding a refreshing note. It is also used in contemporary cuisine to enhance a chocolate dessert or a fruit salad.
Did you know? Sichuan cuisine made a major comeback in our kitchens in the 20th century thanks to globalization, but it was already known to the great Italian restaurants of the Renaissance, thanks to Marco Polo’s travels—at which time it was all the rage!
Origin and Quality
China.
States and Conditions
Whole, crushed, and ground.
Bulk, boxes, and bags, ranging from 100 g to 25 kg
| Packaging | 100 g, 250 g, 500 g, 1 kg, 5 kg |
|---|---|
| Status | Crushed, Whole, Powder |
