Ground Sichuan Peppercorns have a heady, deep-forest smell, rich with fragrant woods and savory notes of anise and camphor. The upfront bitterness of the Ground Sichuan Peppercorn is boldly entertaining, but it rapidly gives way to the playful numbness that starts at the tip of the tongue and moves back. A mild, lemon-like note moves in just below the numbness for a fresh finish. The fine grind of this spice brings the volatile oils—approximately 4-7% content by weight—to the surface, making Ground Sichuan Peppercorns ready to deliver their provocative flavor.

Paresthesia is a physical phenomenon characterized by a prickling or tingling that happens somewhere on one’s body, usually without obvious cause. We usually experience this via after we have an arm or leg fall asleep. The “pins and needles” that accompany waking that limb back up is paresthesia. Sichuan peppercorns contain a molecule called alpha hydroxy sanshool, and that causes paresthesia. Through a series of tests—some of which involved tuning forks—researchers have learned that sanshool causes the taste receptors in the mouth to vibrate at a rate of about 50 Hertz, or 50 cycles per second. The electrical impulses that trigger the vibrations cause the sensation of paresthesia that we recognize as numbing.

Tips From Our Kitchen

Ground Sichuan Peppercorn's adds unexpected and deeply complex flavor to cheese, chicken, seafood and vegetables. Add an unusual twist to Cornish hens by soaking them in a Sichuan-laced marinade. They go wonderfully with vegetables; make a Sichuan-flavored soy dressing and toss over asparagus and tofu. Combine with rice vinegar, cabbage, sesame seeds, and scallions for a spicy Asian slaw. Make the pepper in a peppered steak stir-fry really pop. Blend with hoisin and soy sauces and brown sugar for an unforgettable glaze for ribs. We also have Whole Sichuan Peppercorns available.

Our Ground Sichuan Peppercorn is grown in China.

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