Sichuan Pepper may not come from the same plant as black peppercorns but they bring the heat nonetheless, a numbing, citrusy, anise like heat. Add whole peppers to broths, braises, and stir fries, just be careful to avoid the whole pods when eating. Grinding the pepper will also cut down on the intensity of the numbing, creating a mouth watering spice when added to fennel, cinnamon, bay leaves, and star anise.
Origin: China
Certified Organic by QAI, Inc.