SZECHWAN PEPPER 10GM

Dry-fry in a pan with a little salt and rub onto duck or quail before cooking. (SML PKT)

Other Common Names: Chinese Pepper, Fagara, Sichuan Pepper, Szechwan Pepper, Anise Pepper, Thingy, Timur, (In North Sumatra; andaliman, intir-intir). Botanical Name: (Zanthoxylum piperitum)

Description & Use: Not a true pepper but the dried, burst seed pods of a prickly ash tree. The taste is hot like pepper, lingering and somewhat ‘fizzy’ on the tongue. It is used in many Asian recipes, especially stocks for making roast duck and pork. The dried powdered leaf is called “Sansho”.

Produce of China packed in Australia.
Nutritional Information: