Peppercorns, Sichuan

Sichuan peppercorns are very aromatic, purple-brown in color, and have a fragrance not unlike lavender. They are spicier than regular black peppercorns and actually numb the tongue. They add an incomparable fragrance to dry marinades (see Smoked Tea Duck), sauces (see Braised Egg Dumplings), forcemeat mixtures, such as for wontons or meat balls, and Sichuan-type dishes. In Chinese they are called “flower peppers” because they look like flower petals opening up. They should be roasted before being used to bring out their full flavor, then coarsely crushed and stored in a tightly covered jar ready to use. Try them sparingly in any sauce that calls for peppercorns and in marinades for meats destined for the grill. They are usually sold in cellophane or plastic bags in Chinese markets or in gourmet food shops.