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Nirmala's Kitchen Chinese Sichuan Peppercorns |
From the prickly ash tree, Sichuan peppercorns are dried, rust-colored berries with hair-thin stems and open ends. The open, rough skins reveal a brittle black seed, but the true spice is the empty husk. The husks are mildly peppery and earthy with hints of citrus peel and floral scents.
This highly aromatic peppercorn is the main ingredient of Chinese five-spice blend. For best results, roast for two minutes in a dry frying pan over moderate heat, crush, and use on green beans, stir-fried vegetables, and roasted meats.
Ground Sichuan pepper is often mixed in equal parts with sea salt and served at table as a dry dip for roasted meats or as a rub before roasting meat or poultry.
About Nirmala's Kitchen
From the time that Nirmala was a child, growing up in a village in Guyana, South America, she has been focused on the blending and mingling of different flavors.
It is her passion to create wonderful, exotic dishes that excite the palate. The fragrant spices of her Indian roots fuse with the bold flavors of the West Indies and South America. These now collide with the dozens of ethnicities she has adopted in the melting pot of New York City.
To feed her insatiable appetite for exotic ingredients, she has spent the past ten years traveling to every ethnic corner of the world seeking out spice plantations, locals farms, markets and food stalls.
Look in Lobel's Pantry for more exotic offerings from Nirmala's Kitchen. If you want to try something but aren't sure how to use it, just email us and we'll be glad to provide suggestions and recipes.
Ingredients
Sichuan peppercorns.
Salt-free. Sugar-free. No MSG.
This product has been discontinued. |
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