Description
- HOW TO USE: Throw the inner black seed and use the outer shell. Roast the outer shell on a pan until brown. Grind it and add to recipes like other spices for an exciting flavour.
- VERSATILE USES: Roast and grind a few peppercorns and add to your curries, rice, veggies, noodles or anything. Throw the inner black seed and use only the outer shell.
- UNIQUE CITRUSY-SPICY FLAVOR: These peppercorns have a citrusy taste and gives a numbing sensation when kept on the tongue.
- ACTIVE INGREDIENT: Sichuan Peppercorn is an active ingredient in Chinese Five Spice Mix and in Chilli Oil recipes.
- FSSAI APPROVED: Our Sichuan Peppercorns are approved by the Food Authority of India for consumption.
Sichuan Peppercorn from India: Homegrown Platter's Sichuan Peppercorns are grown in the hills of Nagaland without any chemicals. Grown using organic manure in small village of Nagaland.
Sichuan Peppercorns for Kung Pao Chicken, Chinese Chilli Oil: These peppercorns are a very important element of the Chinese five-spice mix and Sichuan Hot Numbing Oil both widely known for doing wonders to your food. It can be used in momos, paneer chilly, fish, soups, chutney, and is more flavorful when roasted and grounded.
Sichuan peppercorn is not extremely hot, but has a uniquely different citrusy aroma and flavor with slightly pungent taste. The earthy and rusty tones gives your food a good aftertaste. These unique peppercorns also have an excitingly numbing effect on the tongue. We personally feel that this spice enhances the flavor of other spices used.
Boosts immunity and reduces inflammation: This antioxidant and zinc-rich spice helps boost immunity and reduce inflammation. It also speeds up the digestive tract and promotes gut health when consumed regularly.
Directions for use: Grind few Sichuan peppercorns along with ginger, garlic and other spices to give your food a unique earthy-rusty flavor. You can also put few peppercorns in the water while boiling vegetables or rice for its flavor to seep in the food.
Please note that the inner black seed needs to be discarded and only the outer shell (peppercorn) is used as the spice. This inner seed deteriorates food flavor, and its role is to just to naturally retain aroma and flavor in peppercorns for a longer duration when stored in a jar.