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Dry Goods, Pepper
Since Nirmala Narine (talented author of In Nirmala's Kitchen) was a child growing up in Guyana, South America, she has focused on mingling the fragrant spices of her Indian roots with the bold flavors of the West Indies and South America. Nirmala has spent the past ten years traveling to spice plantations, local farms, and bustling marketplaces in search of exotic ingredients for her original recipes.
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 in the empty husk. The husks are mildly peppery and earthy with hints of citrus peel and floral scents. This peppercorn is the main ingredient of Chinese five-spice blend. For best results, slightly dry roast for two minutes, crush and use on green beans, stir-fried vegetables, and roasted meats. Also great on roast duck breast and wild game.
Pungent,but subdued too
By pacosan from Woodbridge, VA. on 7/26/2007
Pros:
Exotic, Imparts a nice brillance
Best Uses:
Cooking, Seasoning
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Chinese Sichuan Peppercorns:
Don't let the initial odor set you back! When used in rubs, and marinades, it imparts an earthy, and exotic tast.