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|Salt Free||Does not contain salt|
|Gluten Free||Gluten free|
|Vegan||Yes, it fits to vegan nutrition|
|Sugar free||Does not contain sugar|
Sichuan pepper or Sichuan peppercorn, also known as Chinese coriander, a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine, is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name comes from the Greek xanthon xylon (ξανθὸν ξύλον), meaning "blond wood". It refers to the brightly coloured sapwood possessed by several of the species.
The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or chili pepper.The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.Sichuan pepper is one of the few spices important for Nepali (Gurkha), Tibetan and Bhutanese cookery of the Himalayas, because few spices can be grown there.
One Himalayan specialty is the momo, a dumpling stuffed with vegetables, cottage cheese or minced yak meat, water buffalo meat, or pork and flavoured with Sichuan pepper, garlic, ginger, and onion, served with tomato and Sichuan pepper-based gravy. Nepalese-style noodles are steamed and served dry, together with a fiery Sichuan pepper sauce.
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