Sichuan peppercorns
Not a true peppercorn but a dried, citrusy husk that produces a tingling, numbing sensation (málà) rather than straightforward heat. The signature sensation in Sichuan cooking, especially alongside chili.
Used for
- mapo tofu
- dan dan noodles
- Sichuan chili oil
- braises
In the kitchen
- Toast briefly in a dry pan to wake up the aroma before grinding.
- Grind coarsely rather than to a fine powder.
- Pair with dried chilies for the classic 'málà' combination.
Picking it at the store
- Look for husks with the black seeds removed or sifted out. The seeds are gritty and add no flavor.
- Toasting briefly before grinding makes a noticeable difference; skip stale, pre-ground jars if you can find whole husks instead.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required