Finding your suitable szechuan pepper ground is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best szechuan pepper ground including detail information and customer reviews. Let’s find out which is your favorite one.
Reviews
1. Szechuan Pepper, Whole-4oz-Chinese Prickly Ash Pepper
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Items Ship Next Business DayPacked in a Heat-Sealed 4mil Poly-Pouch
Stored Correclty will Last One Year or More
Save on Shipping with Comibined Orders
2. [ 3 Packs ] S&B Sansho Sansyo Szechuan Peppers, 0.42-Ounce
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S&B Sansho Szechuan Peppers[ 3 Packs ]
0.42-Ounce X 3
Authentic Japanese aroma and fragrance
Made in Japan
3. Red Sichuan Peppercorn - 2 Oz - Grade AA Organic
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A necessity in Chinese Five Spice and most Sichuanese dishesGrown in the Best Growing region of Hanyuan County, Sichuan Province, China
Completely Untreated Top Grade AA Organic
Citrusy Spice that Evolves into a Tingly, Slightly Numbing Sensation
Top Tier; as good as they get!
Description
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. When they are coupled with chile they produce the sensation known as "ml". 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.4. Soeos Sichuan Peppwe Powders, Szechuan Peppercorn Powders, Ground Pepper Powders, 1.06 oz.
Description
Sichuan Peppwe Powders, Szechuan Peppercorn Powders, Ground Pepper Powders, 1.06 oz. ...5. Soeos Premium Szechuan Peppercorns (4 OZ) , Grade AAA, Premium Quality, Less Seeds, Strong Flavor, Szechuan Flavor Peppercorns, Essential Ingrediant for Mapo Tofu, Kung Pao Chicken, Spicy Chicken.
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Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.They produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current
Lightly toast the tiny seed pods, then crushing them before adding them to food.
Sichuan peppercorn is one of the few spices important for Nepali, Tibetan and Bhutanese cookery of the Himalayas
6. CC-Store strong smell, stimulate taste, organic red sichuan peppers (2 oz.)
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Organic Whole Szechuan Peppers!Adds Unique Flavor To Any Dish!
Essential ingredient in Chinese Five Spice and many asian dishes
100% Money back guarantee
Imported directly from the growing region
Description
Known by other names such as Szechuan or Szechwan pepper, Chinese pepper, Japanese pepper, aniseed pepper, Nepal pepper, Indonesian lemon pepper and several other variants. It can be used for cooking Poultry, fish or other food. Peppers is a kind of good seasoning with a lot of good efficacy. It can remove the fishy odor and increase appetite. What is more, Studies have found that pepper can make blood vessels to dilate, which can play a role in lowering blood pressure. Taking pepper water also can repel parasites. It is good for our healthy. It can be used for cooking Poultry, fish or other food. Peppers is a kind of good seasoning with a lot of good efficacy. It can remove the fishy odor and increase appetite. What is more, Studies have found that pepper can make blood vessels to dilate, which can play a role in lowering blood pressure. Taking pepper water also can repel parasites. It is good for our healthy.7. Green Sichuan Peppercorn - 2 Oz - Grade AA Organic
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A necessity in Sichuan Hot Pot and most Sichuanese dishesGrown in the Best Growing region of Hanyuan County, Sichuan Province, China
Completely Untreated Top Grade AA Organic
Citrusy Spice that Evolves into a Tingly, Slightly Numbing Sensation
More Intense than the Red. Top Tier; as good as they get!
Description
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 "ml". 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.8. Spice Jungle Szechuan Powder - 4 oz.
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Szechuan Powder has a slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tonguePerfect addition to steak, baked chicken, potato dishes, soups, risotto, or even popcorn
All Natural, Gluten-Free, Kosher Parve, Non-GMO
Spice Jungle Brand - 100% Satisfaction Guaranteed
Description
Szechuan peppercorns do not produce a heat sensation like black or white pepper. Instead, the flavor is citric and it produces a tingly numbing sensation that is akin to touching your tongue to a battery or the fizziness from soda. So why eat it? Like a chile pepper, in certain amounts the sensation can be quite pleasing and causes the release of endorphins in the brain, which make you feel pleasure. Use 'em once and you'll be hooked forever.
Szechuan peppercorns are a main ingredient in Chinese Five-Spice, and are often used alongside ingredients such as chile peppers, star anise, onion, vinegar, brown sugar, ginger, tangerine peel, and cinnamon in Sichuan cuisine. The ground peppers are perfect in a rub over duck, added to garlic-laden stir-fries, or added to crock pots for braised or stewed meats. If you make your own bacon then nothing is better than rubbing a slab of pork belly with ground Szechuan peppercorns.
For years, this particular pericarp was banned from import into the United States because the peppercorns could carry citrus canker bacteria and infect citrus trees throughout the country. The ban was lifted in 2005 with the condition that all peppercorns be roasted at 158F to kill the bacteria.
9. Youjia - Ground Red Szechuan Pepper Szechwan Mala Spice Sichuan peppercorns
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Hanyuan county heritage: Hanyuan County has been the cradle of Sichuan pepper and its traditions since the Tang dynasty.Prime seeds: Youjia Sichuan pepper's twigs and seeds are removed by hand for highest quality cooking product.
Real Mala Experience, the Sixth Flavor: Sichuan pepper is a flavor enhancer with a unique electric and tingling culinary sensation, Ma.
All natural healthy condiment: All natural, no MSG, Non GMO, Gluten Free, Vegan, Non Irradiated, no nut traces.
Zanthoxylum Simulans is the plant species used in cooking, and is also commonly called Sichuan or Szechwan pepper, Huajiao.Unrelated to common black pepper.
Description
Ground Sichuan pepper from Hanyuan County. Authentic seasoning for dishes, baked goods, and barbecue. Not your average pepper! It electrifies your lips, makes your tongue tingle, and pushes chili flavor to a whole new level. Transcend spicy into Mala. Alone, Sichuan pepper will not set fire to your mouth, but as a receptor enhancer, nearby flavors will pop beyond their normal power. Unrelated to black and white pepper (Piperacaea), Sichuan pepper hails from the rare Zanthoxylum species. More like a wild lime, this small citrus plant's seed husks carry citrus untertones and a tingling sensation that triggers heightened tastebud reception. Marry it with chili peppers to get the real Sichuan cuisine eating lava effect. Bring Back the Szechuan Sauce!10. Sasinee Ground Sichuan Pepper Powder - 2.35 oz.
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Not as pungent as black peppercorns, Unusual lemony flavor and unque aroma.You experience Szechuan pepper as a peculiar tingling sensation.
Szechuan pepper is a key component of Chinese Five Spice. This spice blend is a good entre into the world of Szechuan pepper, mingled as it is among friends. What are the other four spices? Fennel seed, star anise, cinnamon, and cloves.
Goes well with fish, duck, and chicken dishes as well as fried eggplant.
100% Customer Satisfaction Guaranteed ,Sold by Sasinee and Fulfilled by Amazon only.
11. Peppercorns, Szechuan, Whole, 2 oz.
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2 ounce bagSave money with combined shipping by ordering several items from Barry Farm.
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Peppercorns, Szechuan, Whole, 2 oz.12. Magic Flavors Ground Szechuan Pepper 6 oz
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Premium Quality Spice. Save U More Magic Flavors Brand. Sichuan-Szechuan Peppercorns13. Crushed Red Pepper Flakes - 4 Pounds - Professional Kitchen Style Red Pepper Flakes 40,000 Heat Units
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Packed and processed in the United States to assure maximum safetyPackaged in a heavy duty re-closable vapor proof FDA approved container
Lasts two years or more when stored away from heat, moisture, and sunlight in a sealed container
Combine items to qualify for our frequent order discount offers!
Description
Crushed and screened red pepper flakes. Is equivalent to approx. 40,000 Heat (scoville) units.14. The Spice Lab No. 58 - Wild Red Szechuan Peppercorn - Kosher Gluten-Free Non-GMO All Natural Pepper - French Jar
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CUISINE: Sichuan pepper, Szechwan pepper, Szechuan pepper or Chinese pepper, a common spice used in Asian cuisineAROMA: Sichuan pepper has a unique aroma and flavor that is not hot or pungent like black, white or chili peppers.
SPICE: Szechuan Peppercorns are a native Chinese spice with a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongue.
USE: Use in rubs for meat, poultry or seafood. It can also be added to sauces for noodle or stir fry dishes. An ingredient in five spice powder.
Description
Sichuan pepper, Szechwan pepper, Szechuan pepper or Chinese pepper, a common spice used in Asian cuisine, is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name of the genus is composed of two Greek words that together mean "yellow wood" (referring to the brightly colored sapwood possessed by several of the species). The genus belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or chili pepper. Sichuan pepper has a unique aroma and flavor that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According to Harold McGee in On Food and Cooking, second edition, p429 they are not simply pungent; "they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once, induce sensitivity to touch and cold in nerves that are ordinarily no sensitive, and so perhaps cause a kind of general neurological confusion." The dried pepper berries give off an aromatic scent. It is described as being lemon-like in most varieties, with a more or less strong warm-woody overtone. The variety found in the Asian area is spoken of in most cases under the name Szechwan pepper or Sichuan Pepper. In Asia, the main area of distribution of this sort lies in the Himalayas. Sprinkle freshly ground over light dishes.Szechuan Peppercorns are a native Chinese spice with a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongue.