🌶️ Unlock the bold, tingly zest of authentic Sichuan flavor — don’t just cook, create a sensation!
52USA Sichuan Peppercorns deliver 4 ounces of premium, sun-dried whole red peppercorns known for their unique citrus aroma and signature mouth-tingling numbness. Vacuum-sealed for maximum freshness, these non-GMO peppercorns are essential for authentic Sichuan dishes like Mapo Tofu and Kung Pao Chicken, offering a pure, additive-free spice experience that transforms everyday meals into culinary adventures.
A**P
Do it. They are good and fresg
Used these for a simple syrup in a rye tai cocktail. Nice potent, fruity numbing peppery goodness. Satisfied with the value and quality of these.
T**Y
Soooo good!!
Great for a spicy kick & that unique numbing feeling. A little goes a long way(crush/grind it first!), so this is a great ratio of product:to:price & will last a long time. I was really surprised at the amazing citrusy smell upon opening the package! ESSENTIAL for Ma Po tofu recipes, I will even add a ½ tsp in my ramen for a Sichuan kick!
O**N
Taste great.
Taste great in a nice summer gin drink.
C**R
Not very strong tasting
Admittedly this was my first time cooking with Szechuan Peppercorns, but I’ve had enough Chinese food to know what they were supposed to bring to the dish. These hardly changed the flaring even when I tried mortal and postal or grinding them. I threw them away =(
B**N
Tinglies
Tried it only once so far, with a stir fried broccoli. The flavor is unique and I love the tingly sensation you get in your mouth.
M**E
what a unique mouth-feel!!
I found a recipe for Mapo tofu that called for Szechuan Peppercorns. I was impressed with the flavor, the numbness of the mouthfeel and the overall aroma of these peppercorns.Great product.
S**M
This is the real thing, numbing effect
This is the real deal. I've never used these before in asian cooking so I made a mistake by using too much. If you are after that numbing effect this will do it for you. Just keep in mind it has a strong flowerly/floral type scent and flavor. Be sure not to use too much and also take it back out of the oil after frying otherwise if you bite into one of these it will throw off the whole dish. I basically ruined my szechuan stir-fry by using too much. Everytime I would bite into one of these I would just taste a strong flowerly flavor. I have never tasted this in any asian dish I've had or in any szechuan dish. I guess the idea is to be subtle and to remove it out from the oil. DO NOT LEAVE these in your dish. It will ruin the dish.
L**E
High quality spice
Quality:Was great in pepper steak. Use sparingly because this is a high quality product.
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