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Very well known to pepper lovers, Szechuan pepper may be a discovery for you. You will love its citrus notes which will perfume your dish and spice it up without any aggressiveness.
White meats (Chicken, Duck, Pork), Beef, Red fruits, Chocolate.
Freshness Pack - DUO 09/2025
Southwest China - Sichuan Region.
Let's start by setting the record straight first. Despite its name, Szechuan pepper is not pepper. It's actually a berry. This will not change the taste pleasure you will experience, but it is important for you to understand what you are buying and what you are consuming. There is both green Szechuan pepper and red Szechuan pepper. The difference with a traditional pepper is that this time it is not the kernel that is important, but the shell. It is the shell that brings aromas and flavours to your dishes. You can choose to use it dried to flavour a dish by infusion, such as vanilla, or to grind it. Sichuan is a Chinese province. It is here that this spice has been cultivated for a very long time. A traditional ingredient in Chinese cuisine, it is the main spice of the region where it originated and has travelled extensively. Marco Polo himself, during a trip to Asia, left with a Zanthoxylum piperitum to plant it in Italy, particularly in Venice, in the homes of wealthy people. We know how precious spices were at the time. Although it disappeared from Western culture for a while, botanists have put Zanthoxylum piperitum or Clavalier back in the spotlight. Szechuan pepper thus grew in French botanical gardens, without arousing the curiosity of cooks. It wasn't until the 1980s that cooks became interested in this spice and made it the star of their cuisine. Today, it is impossible to watch a cooking show without hearing about this pepper.
Red pepper, harvested when ripe, is more subtle and slightly woody. It reveals warm and spicy notes. Szechuan green pepper is much fresher, but less subtle. On the other hand, whatever the colour, there are notes of citrus fruits, particularly lemon, which are not unlike Sansho pepper. This is truly the particularity of Sichuan pepper, and that is what makes it so successful.
Szechuan pepper comes from the Zanthoxylum piperitum which also produces Sansho pepper. The very name of this shrub is misleading since it is not a pepper plant. There are two types of Sichuan peppers: green and red. The first was simply picked before maturity, the second at maturity. Picked at different times of ripeness, these berries naturally offer somewhat different tastes.
Pepper or no pepper, this berry will find its place in your kitchen to give it a whole new dimension. Its freshness and its citrus notes will give pep to your dishes. With meats, Szechuan pepper will season your dishes wonderfully. One turn of the mill is enough. Imagine a chicken sautéed with pepper, a beef with a pepper sauce in which you can perfectly integrate a black pepper, a long pepper, a wild pepper from Madagascar (which does not only produce vanilla), a pepper from Timut itself which also develops citrus notes. These Chinese berries can also flavour a salmon steak, a fillet of pikeperch or turbot. With duck, Sichuan pepper will also awaken all your senses. Of course, it goes well with vegetables and starchy foods. Rice, potatoes, it brings this incredible freshness that will settle you. And of course, it can be used in cold dishes. In a delicious vinaigrette, a salad with fleur de sel, in a chocolate or red fruit dessert, it is a delight. Good to know: Szechuan pepper is found in the Chinese five spice blend.
Asian doctors use the shell of this berry to treat dental pain and skin conditions. Although the black berry is bitter to the taste, it does not have any specific properties either. Some believe that Szechuan pepper has aphrodisiac properties.
This pepper should preferably be stored away from light at room temperature. You thus preserve all these flavours.
Origin of this pepper China
Other names of Szechuan pepper Chinese pepper, flower pepper, mountain pepper, Chinese berries, Qin pepper
Based on 68 customer reviews
published the 26/03/2021
following an order made on 14/03/2021
pas encore cuisiné avec
published the 25/03/2021
following an order made on 16/03/2021
published the 16/03/2021
following an order made on 06/03/2021
published the 08/03/2021
following an order made on 26/02/2021
Poivre de grande qualité parfum puissant relève les plats à base de poulet ou de canard
published the 02/03/2021
following an order made on 18/02/2021
conforme à mes attentes
published the 09/02/2021
following an order made on 29/01/2021
published the 02/02/2021
following an order made on 25/01/2021
Malheureusement, le poivre du Sichuan n'était pas proche de la marque, ce qui est regrettable. David devrait probablement chercher de meilleurs fournisseurs pour ceux-ci. Un bon poivre du Sichuan doit être bien trié sans graines noires et de couleur rouge vif à rouge cerise, ainsi que donner un puissant limage "piquant" qui est le "MA" dans la cuisine du Sichuan, et cela manquait malheureusement à tous points.
Je pourrais être un peu injuste dans ma comparaison car je le compare avec le poivre de Sichuan que je me suis acheté en Chine en 2018, ce n'est pas le pire poivre de Sichuan que j'ai acheté. Pourtant, j'avais de grands espoirs. cela dit, je sais que le poivre de Sichuan est une épice dure à la source de bonne qualité.
published the 02/02/2021
following an order made on 22/01/2021
published the 30/01/2021
following an order made on 20/01/2021
published the 30/01/2021
following an order made on 18/01/2021