Sichuan Peppercorns

Sichuan peppercorns are known through China as “flower peppers” because they look like flower buds opening. They are reddish-brown in colour with a strong, pungent odour which distinguishes them from the hotter black peppercorns. They are actually not a pepper at all, but are the dried berries of a shrub which is a member of the citrus family. Their smell reminds me of lavender, while their taste is sharp, numbing and mildly spicy. They can be ground in a conventional pepper mill but should be roasted (see below) before they are ground to bring out their full flavour. An expensive item, they are sold wrapped in cellophane or plastic bags in Chinese stores. They will keep indefinitely if stored in a well-sealed container.