Sichuan Peppercorns

These staples of Sichuan Province are neither hot nor true peppercorns. They are reddish, mild, emit a faint aroma of nutmeg, and impart a faint tingling sensation to the tongue. Nor are they solid like peppercorns; rather, they are open and are sometimes called flower peppercorns. Store these spices as you would peppercorns. Some recipes call for ground Sichuan peppercorns, which cannot be purchased. You must grind them yourself using a spice grinder, a mortar and pestle, or by placing them in a bowl and smashing them with the end of the wooden handle of a cleaver. Stored in a cool, dry place in a covered jar, whole peppercorns will keep for up to 6 months and ground peppercorns will keep for up to 2 weeks.