When you looking for szechuan peppercorns bulk, you must consider not only the quality but also price and customer reviews. But among hundreds of product with different price range, choosing suitable szechuan peppercorns bulk is not an easy task. In this post, we show you how to find the right szechuan peppercorns bulk along with our top-rated reviews. Please check out our suggestions to find the best szechuan peppercorns bulk for you.
Reviews
1. Spice Jungle Szechuan Peppercorns - 5 lb. Bulk
Feature
Szechuan Peppercorns have a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongueGreat to use in Asian Cuisine, or used with baked chicken, risotto, potato dishes, steak, popcorn, or soups.
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. Toast and grind the peppers and use them in a rub over duck, with garlic in stir fries, or add to crock pots for braised or stewed meats.
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.
2. Spice Jungle Szechuan Peppercorns - 16 oz.
Feature
Szechuan Peppercorns have a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongueGreat to use in Asian Cuisine, or used with baked chicken, risotto, potato dishes, steak, popcorn, or soups.
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. Toast and grind the peppers and use them in a rub over duck, with garlic in stir fries, or add to crock pots for braised or stewed meats.
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.
3. Spice Jungle Szechuan Peppercorns - 1 oz.
Feature
Szechuan Peppercorns have a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongueGreat to use in Asian Cuisine, or used with baked chicken, risotto, potato dishes, steak, popcorn, or soups.
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. Toast and grind the peppers and use them in a rub over duck, with garlic in stir fries, or add to crock pots for braised or stewed meats.
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.
4. Spice Jungle Szechuan Peppercorns - 10 lb. Bulk
Feature
Szechuan Peppercorns have a unique citrusy and slightly wood-infused pepper flavor and a strong heat that has a mild numbing effect on the tongueGreat to use in Asian Cuisine, or used with baked chicken, risotto, potato dishes, steak, popcorn, or soups.
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. Toast and grind the peppers and use them in a rub over duck, with garlic in stir fries, or add to crock pots for braised or stewed meats.
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.
5. Spice Jungle Szechuan Powder - 4 oz.
Feature
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.
6. Spice Jungle Szechuan Powder - 1 oz.
Feature
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.
7. Spice Jungle Szechuan Powder - 10 lb. Bulk
Feature
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.
8. Spice Jungle Szechuan Powder - 5 lb. Bulk
Feature
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. Spice Jungle Szechuan Powder - 16 oz.
Feature
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.
10. got peppercorn? - White Ceramic 1.5oz Shot Glass
Feature
When you need a shot of whiskey, tequilla, vodka, gin, or whatever alcohol, look to our 1.5oz ceramic shot glass.This shot glass is durable enough for the dishwasher or the microwave.
This is perfect for a party, gathering, or if you like drinking alone.
Description
When you are feeling saucy and you need something to say it without saying it, grab this shot glass and fill it with your favorite liquid. It should be alcohol but if that is not your fancy, do as you please.11. Spice Jungle Ground Ajowan Seed - 1 oz.
Feature
Ground Ajowan Seed is commonly found in Indian, Asian, Arabic, and Ethiopian cuisines, or more specifically can be paired with beans, potatoes, fish or any starch-based foods such as breads or pastasGround Ajowan Seed has a zesty, thyme-like taste that can be hot and bitter or mellow when cooked
All Natural, Gluten-Free, Kosher Parve, Non-GMO
Spice Jungle Brand - 100% Satisfaction Guaranteed
Description
Also known as ajowan, ajwain and carom seed, this spice is popular in Pakistani, South Indian, Omani, Egyptian, and Iranian cuisine. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. This flavor is due to the presence of thymol in the seed. Thymol not only provides the flavor but also induces a bitter and somewhat spicy-hot sensation on the tongue. It finishes with a slight numbness or tingle similar to Szechuan peppercorns (imagine the tingle left by carbonation in soda water).
Cooking reduces the harshness of carom seed but it remains a rather aggressive spice. Paired with lemon (fresh or preserved) and salt it makes for a popular seafood rub. In addition, ajowan loves to be added to beans and lentils along with oregano and paprika. If you make homemade fries or potato chips, dust them with salt, black pepper, cumin, and ajowan for an addicting snack that pairs well with pale ale beers.
12. Spice Jungle Ground Ajowan Seed - 16 oz.
Feature
Ground Ajowan Seed is commonly found in Indian, Asian, Arabic, and Ethiopian cuisines, or more specifically can be paired with beans, potatoes, fish or any starch-based foods such as breads or pastasGround Ajowan Seed has a zesty, thyme-like taste that can be hot and bitter or mellow when cooked
All Natural, Gluten-Free, Kosher Parve, Non-GMO
Spice Jungle Brand - 100% Satisfaction Guaranteed
Description
Also known as ajowan, ajwain and carom seed, this spice is popular in Pakistani, South Indian, Omani, Egyptian, and Iranian cuisine. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. This flavor is due to the presence of thymol in the seed. Thymol not only provides the flavor but also induces a bitter and somewhat spicy-hot sensation on the tongue. It finishes with a slight numbness or tingle similar to Szechuan peppercorns (imagine the tingle left by carbonation in soda water).
Cooking reduces the harshness of carom seed but it remains a rather aggressive spice. Paired with lemon (fresh or preserved) and salt it makes for a popular seafood rub. In addition, ajowan loves to be added to beans and lentils along with oregano and paprika. If you make homemade fries or potato chips, dust them with salt, black pepper, cumin, and ajowan for an addicting snack that pairs well with pale ale beers.
13. Spice Jungle Ground Ajowan Seed - 4 oz.
Feature
Ground Ajowan Seed is commonly found in Indian, Asian, Arabic, and Ethiopian cuisines, or more specifically can be paired with beans, potatoes, fish or any starch-based foods such as breads or pastasGround Ajowan Seed has a zesty, thyme-like taste that can be hot and bitter or mellow when cooked
All Natural, Gluten-Free, Kosher Parve, Non-GMO
Spice Jungle Brand - 100% Satisfaction Guaranteed
Description
Also known as ajowan, ajwain and carom seed, this spice is popular in Pakistani, South Indian, Omani, Egyptian, and Iranian cuisine. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. This flavor is due to the presence of thymol in the seed. Thymol not only provides the flavor but also induces a bitter and somewhat spicy-hot sensation on the tongue. It finishes with a slight numbness or tingle similar to Szechuan peppercorns (imagine the tingle left by carbonation in soda water).
Cooking reduces the harshness of carom seed but it remains a rather aggressive spice. Paired with lemon (fresh or preserved) and salt it makes for a popular seafood rub. In addition, ajowan loves to be added to beans and lentils along with oregano and paprika. If you make homemade fries or potato chips, dust them with salt, black pepper, cumin, and ajowan for an addicting snack that pairs well with pale ale beers.
14. Spice Jungle Ground Ajowan Seed - 5 lb. Bulk
Feature
Ground Ajowan Seed is commonly found in Indian, Asian, Arabic, and Ethiopian cuisines, or more specifically can be paired with beans, potatoes, fish or any starch-based foods such as breads or pastasGround Ajowan Seed has a zesty, thyme-like taste that can be hot and bitter or mellow when cooked
All Natural, Gluten-Free, Kosher Parve, Non-GMO
Spice Jungle Brand - 100% Satisfaction Guaranteed
Description
Also known as ajowan, ajwain and carom seed, this spice is popular in Pakistani, South Indian, Omani, Egyptian, and Iranian cuisine. It has an abrasive thyme-like flavor with a slight hint of brutalized mint. This flavor is due to the presence of thymol in the seed. Thymol not only provides the flavor but also induces a bitter and somewhat spicy-hot sensation on the tongue. It finishes with a slight numbness or tingle similar to Szechuan peppercorns (imagine the tingle left by carbonation in soda water).
Cooking reduces the harshness of carom seed but it remains a rather aggressive spice. Paired with lemon (fresh or preserved) and salt it makes for a popular seafood rub. In addition, ajowan loves to be added to beans and lentils along with oregano and paprika. If you make homemade fries or potato chips, dust them with salt, black pepper, cumin, and ajowan for an addicting snack that pairs well with pale ale beers.