Healthy Food Database
This is not a true pepper but the dried, burst seed pods of the prickly ash tree. The taste is hot like pepper, lingering and somewhat 'fizzy' on the tongue.
Szechuan peppers are used a lot in Asian cooking and have a slight lemony flavour.
They're often accompanied with chillis and it's believed that the the szechuan pepper have a slightly anesthetising effect on the mouth which makes hot chillis more tolerable.
Szechuan pepper is available from the dried spice section in greengrocers.
Category: Spice
In Season:
all year
To Buy:
Buy whole pods from good spice stores or Asian stores. Watch out for the round, black seeds, which have no flavour and should not be used.
To Store:
Store in an airtight container away from heat and light.
Tips & Tricks:
Try adding Szechuan pepper to a mixture of black, white and green peppercorns in a mill. Use in Asian stocks, and grind freshly for a pungent, almost floral, flavour.
Cooking Tips:
Nutrition per 1 Tablespoon:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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