Sichuan pepper is a dried berry with a sharp peppery and fragrant earthy flavour. Native to Sichuan Provence in south western China Sichuan pepper is a key ingredient in Chinese five spice mix and Japanese Seven spice mix shichimi togarashi. Sichuan pepper goes well with chicken, roast pork, pork ribs, duck, quail and slow Chinese braised dishes, beef brisket etc. Sichuan pepper is used in the making of traditional Peking Duck and acts a foil to foods high in fat.
Uses and Ideas! ©
- Make salt and pepper spice mix to use with squid, prawns calamari, whitebait, as a seasoning for home style fries or fried chicken wings. Combine 30 gms each potato flour and rice flour, 1 tbsp crushed sea salt, 1 heaped tbsp ground Sichuan pepper, 1 tsp each - ground white pepper, smoked paprika, sugar and 1 pinch ground chilli (optional). Combine all ingredients together and use to coat prior to frying in canola or peanut oil. Drain well on paper towels. Serve with lemon wedges, lime mayo and a leaf salad with citrus dressing.
- Add to Asian style vegetable stir fries. Sichuan goes well with ginger, sesame, chillies, citrus, black beans, cassia and star anise.