Sichuan Pepper

Sichuan Pepper

Very fragrant, woody, pungent note with a hint of citrus peel. Known as Sansho pepper in Japan and popular in China, Sichuan pepper are dried berries from a deciduous prickly ash tree. Despite its name it is neither pungent nor fiery as black pepper but highly aromatic. Common is spicier Chinese dishes it works particularly well with duck and chicken. Sichuan Chinese cuisine often marries this spice with ginger and star anise. In Japan it is typically crushed and used for yakitori.

Try lightly crushing mixed with sea salt as a rub for steak or oily fish. It is an important constituent of Chinese five spice powder - dry roast for the best flavour.

As of 1st January 2017 Cardamome and Compagnie has stopped trading. It has been a pleasure and we are very grateful to our loyal customers who have supported us over the years. Sadly our endeavour comes to an end. Our best wishing and happy cooking.