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Sichuan Peppercorns

Appears in
Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Otherwise known as fagara, these small, reddish brown peppercorns are a special product of Sichuan province in western China. Not as burning hot as black peppercorns, they produce a slight numbing effect made more enticing by their aroma. They are used in stews and braised dishes.

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