Szechuan Peppercorns

These tiny, reddish-brown peppercorns have a strong, pungent smell that distinguishes them from black peppercorns, which are hotter. In taste, they numb rather than burn. They are a regional product of Szechuan province and are used a great deal in its native cuisine, in cooking, marinating, and curing. There are two kinds on the market—the seeded and the whole ones. Always buy the seeded ones, since the flavor and aroma come only from the petal-like husks. Szechuan peppercorns are sold by weight in small packages. If transferred to a tightly covered bottle they will retain their strength and aroma for a long time.