Sichuan Peppercorns

Sichuan peppercorns are known throughout China and Hong Kong as ‘flower peppers’ because they look like flower buds opening. They are reddish-brown in colour with a strong, pungent odour that distinguishes them from the hotter black peppercorns. They are actually not from peppers at all, but are the dried berries of a shrub that belongs to the citrus family. Their smell reminds me of lavender, and their taste is sharp and mildly spicy. Sichuan peppercorns are roasted and can then be ground in a conventional pepper mill. They are sold wrapped in cellophane or plastic bags in Chinese stores and are inexpensive. They will keep indefinitely if stored in a well-sealed container.