Description
Sichuan pepper is not a true pepper: it is the berry of a shrub from the citrus family, typical of the Chinese region of Sichuan.
Its effect is unique: more citrusy than hot, it leaves a slight tingling, almost numbing sensation on the tongue. A pinch, crushed in a mortar, over soups, vegetables, grains, gnocchi and salads is enough to surprise. Toasting it in a dry pan for a few seconds before crushing brings out its aroma.
Its effect is unique: more citrusy than hot, it leaves a slight tingling, almost numbing sensation on the tongue. A pinch, crushed in a mortar, over soups, vegetables, grains, gnocchi and salads is enough to surprise. Toasting it in a dry pan for a few seconds before crushing brings out its aroma.
