Called Hua Jiao in Chinese or "flower pepper", Sichuan peppercorns (Zanthoxylum simulans) are the husks of the prickly ash, and they do not get better than these. The first taste is of spice and citrus, then they produce a tingly sensation in the mouth. The green variation is more intense than the red. When they are coupled with chile they produce the sensation known as "málà ". The slight numbing of the pepper allows you to eat more chile and is quite addictive! The pepper is used extensively in Sichuanese cuisine. They're great for braises, noodles, soups, 5-spice, dips, and of course chile oil. Sichuan peppers are also prescribed for lowering blood pressure, flatulence, ulcers, parasites, and as a diuretic.
Called Hua Jiao in Chinese or "flower pepper", Sichuan peppercorns (Zanthoxylum simulans) are the husks of the prickly ash, and they do not get better than these. The first taste is of spice and citrus, then they produce a t...
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