Sichuan pepper (red-pepper) is made from the purest originally evergreen shrubs and pepper trees in the north east region of India. Sichuan pepper is used in many spice mixtures, sauces and curries with lot of medicinal benefits.
Sichuan peppercorns consist of the pinkish-red dried outer husks of the prickly ash shrub. Sichuan peppercorns has aromatic fragrance. It offers a citrusy lemon like flavour combined with a numbing (mala) sensation different from the heat of chilli or black pepper. It is most commonly used in Chinese, Tibetian and Himalayan cuisines.
Preparation
The shiny black seeds inside the husks are usually discarded, as they are gritty and bitter, only the outer husk is used.
Culinary Uses
Often used in stir-fries, dry rubs, chilli oil and in combination with chilli peppers for numbing-hot flavour. It is a key ingredient in Chinese and Himalayan cuisines.
Health Benefits
Used locally as a spice that aids digestion, alleviates toothaches due to its numbing, analgesic property and adds antioxidants to the diet.
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