High-quality Sichuan pepper – a spice typical of Chinese cuisine with a unique flavor
 Although the name suggests it is a pepper, Sichuan pepper is actually not related to black pepper or chili pepper. This special spice is obtained from the seed husks of two prickly ash bushes (Zanthoxylum), which belong to the rue or citrus family.
 Sichuan peppercorns have a pinkish-red husk around the seeds, while black seeds are not used because they are grainy and unpleasant to eat.
 What makes this spice special?
 Sichuan pepper creates a unique tingling and slightly vibrating sensation on the tongue, which then becomes soft and slightly citrusy. This special sensation adds a new dimension to dishes. They are especially delicious when combined with chili peppers - instead of reducing the spiciness, they highlight and expand the rich flavor nuances of chili peppers. Sichuan pepper resembles lavender in aroma.
 Sichuan pepper, along with star anise, cinnamon, fennel, and cloves, makes up the classic Chinese five-spice blend – an indispensable ingredient in many oriental dishes.
 Our Sichuan pepper is of high quality, we took into account several important factors when choosing our supplier:
 Appearance
 Good quality Sichuan peppercorns are pinkish-red to dark brown in color, with intact, intact husks (their outer skin). They are not gray or yellowish, and should be free of mold or moisture.
 Aroma
 Quality peppers have a strong, fresh, and aromatic scent of citrus and lavender. If the aroma is weak, dull, or “flaky,” it may indicate age or poor storage conditions.
 Taste and mouthfeel
 Fresh, high-quality Sichuan peppercorns have a characteristic numbing, slightly tingling sensation on the tongue, which then becomes milder with citrus nuances. If this sensation is absent or diminished, the spice may have lost its quality.
 Presence of seeds
 Good quality peppers contain little or no internal black seeds, which are grainy and unpleasant. So choose ones with intact and clean skins.
 Storage
 High-quality pepper is stored in a dry, dark and cool place, in airtight packaging. Moisture and light reduce the quality of the spice.
 Sichuan pepper chicken wok
 Ingredients:
 400 g chicken fillet, cut into strips
 1 tablespoon Sichuan peppercorns
 2 tablespoons soy sauce
 1 tablespoon sesame oil
 2 garlic cloves, finely chopped
 1 teaspoon grated fresh ginger
 1 red chili, chopped (optional)
 1 medium onion, thinly sliced
 1 sweet pepper, cut into strips
 Green bows for decoration
 Oil for frying
 Preparation:
 Chop the Sichuan peppercorns and lightly fry in a dry pan until they start to release their aroma.
 Heat a wok or large pan, add sesame oil, garlic and ginger, fry briefly.
 Add the chicken pieces and fry until golden and almost cooked through.
 Stir in the onion, bell pepper and chili, continue to fry for a few more minutes.
 Add soy sauce and fried Sichuan peppercorns, mix well, allowing the flavors to blend.
 Serve hot, sprinkled with green onions.
 This recipe highlights the unique aroma of Sichuan peppercorns and their tangy flavor, which is a great complement to chicken dishes!