Sichuan Peppercorns

Sichuan peppercorns are known throughout China as ‘flower peppers’ because they look like flower buds opening. They are reddish-brown in colour and have a strong, pungent odour, which distinguishes them from the hotter black peppercorns. They are actually not from peppers at all; they 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 and mildly spicy. They can be ground in a conventional peppermill and are very often roasted before they are ground, to bring out their full flavour. They are inexpensive and sold wrapped in cellophane or plastic bags in Chinese grocers. They will keep indefinitely if stored in a well-sealed container.