Sichuan Peppercorns

There isn’t a substitute for this unique tongue-tingling berry grown in China. It’s used heavily in Sichuan and the northern provinces’ cooking, providing a numbing citrus taste sensation. Mapo dofu, Xian lamb skewers, salt and pepper prawns and dan dan noodles are just some of the dishes that celebrate this famous spice. To achieve the best flavour, heat the peppercorns in a dry frying pan for about 30 seconds until fragrant, and then roughly grind in a mortar and pestle.