Description: The « Sichuan pepper » designates several varieties of a berry used as a spice in Nepal (where it is called Timur), in China, in India and in Indonesia. The pericarp (the envelope surrounding the seed), with a unique and original flavor, is used to flavor sauced dishes. Ground into powder, it is notably one of the ingredients of the well-known Five-Spice blend. In China, it is found red or green; in Nepal it is black with a less aggressive flavor.
Composition: 100% Sichuan black pepper
Application: To develop its aromas, Sichuan pepper can be added at the start of cooking with other spices, or used to season both savory and sweet dishes. Store in a dry place and away from light.
Origin: Nepal