Szechuan Peppercorns – The Flower Pepper

£ 4.10£ 8.70

Sichuan or Szechaun pepper is a staple of the famous Sichuan cuisine and has no western substitute. This false flag pepper actually belongs to the same family as lemon and orange fruits which inherently gives the spice citrus notes. Use this original spice, as powder, to sprinkle in your ramen bowls alongside your favourite veggies, on an asparagus and tofu salad or Sichuan staple dishes such as mapo dofu or fish-fragrant aubergines.

Origin: Sichuan Province of China

Big (80gr)
Medium (50gr)
Small (30gr)


The Sichuan pepper is one of the most popular spices used to transform dishes and provide, when combined with chilis, what is widely looked for as málà (麻辣; “numb-spiciness”). The rust-coloured husks open up like blossoms to reveal a tiny seed, thus earning the name of flower pepper. They work best when dry fired for a few minutes until fragrant or ground in a pestle and mortar to sprinkle over dishes but can also be used whole in authentic dishes or finely ground powder for a five-spice mix.

Used in meat marinades along with star anise & ginger – think about the delicious Sichuan Beef, Sichuan Chicken Wings, roasted vegetables or in the misleadingly, no-fish, fish fragrant aubergine; this spice will give a lingering kick that will definitely make every meal one to remember. Alternatively, for something a bit more original, try adding a bit of powdered pepper to vanilla-based ice cream, infuse honey with it or add it to a spicy, sweet and salty nut mix.

Taste Notes:

It gives a wonderfully citrus numbing tingly sensation in your cooking, with its distinct lemony flavour. Extremely strong in flavour so a little goes a long way, try chewing lightly on one and see the effects before cooking with them.

Use it with:

It is best toasted and crushed lightly before adding to sauces, stir frys and meats. Especially good with fatty meats like pork and duck. Combines well with star anise and fresh ginger. For an extraordinary experience, try it in the ice cream!

Fun Fact:

They are commonly used in Chinese, Japanese and Nepalese cuisine. When eaten raw you will sometimes experience a tingling sensation in your mouth due to one of its volatile oils. 

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Can Use With Grinder?


Can Use With Mortar or Pestle?


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