Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
They produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current
Lightly toast the tiny seed pods, then crushing them before adding them to food.
Sichuan peppercorn is one of the few spices important for Nepali, Tibetan and Bhutanese cookery of the Himalayas
Edward N Dekker said:
The Best Szechuan peppercorn
The Soeos Premium Szechuan peppercorns are the best Szechuan peppercorns I have ever purchased.
Over time I have tried 6 different brands of Szechuan peppercorns. Most need to be hand sorted to remove seeds and stems. One from Amazon actually had more rejected seeds and stems than usable husks.
I ordered the Soeos Premium from Amazon expecting more of the same but hoping for a small improvement. I was (and still am) amazed by the high quality of the premium and will be buying more in the future.