Szechuan Peppercorns – Tingly, Citrusy Heat for Mapo Tofu & Stir-Fry

Szechuan Peppercorns – Tingly, Citrusy Heat for Mapo Tofu & Stir-Fry

$8.00 CAD
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Szechuan Peppercorns – Tingly, Citrusy Heat for Mapo Tofu & Stir-Fry
  • Szechuan Peppercorns – Tingly, Citrusy Heat for Mapo Tofu & Stir-Fry
Szechuan Peppercorns – Tingly, Citrusy Heat for Mapo Tofu & Stir-Fry

Szechuan Peppercorns – Tingly, Citrusy Heat for Mapo Tofu & Stir-Fry

$8.00 CAD
Szechuan Peppercorn (or Sichuan pepper) is made from the dried husks of berries from the Chinese prickly ash tree. The Szechuan flavour is fragrant, lemony and pungent and it has a biting astringency on the tongue, which can create a tingly, numb sensation in the mouth. Szechuan pepper is used in a lot of Chinese dishes including mapo tofu, twice cooked pork, Kung Pao chicken and dry-fried green beans.

Origin: China / Thailand

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Perfect for on the go meals camping or where ever adventure finds you