About This Food
Sichuan pepper is not actually a true pepper. It is obtained from the berries of the prickly ash, a tree native to the Sichuan province of China. The reddish-brown berries are dried after picking then husked to remove the bitter black seeds, which are then crushed. It has a spicy, earthy flavor and produces a slight numbing effect when eaten. The flavor is maximized by dry-roasting the peppercorns before grinding.
Information
Other names: Szechwan Pepper, Fagara, Szechuan Pepper
Translations: Sichuan πιπέρι, Sičuano pipirai, سيتشوان فلفل, Sichuan korenie, Сицхуан бибер, 四川ペッパー, Sichuan papar, Sichuan pepř, Tứ Xuyên Pepper, פלפל סצ 'ואן, Sichuan peber, 쓰촨 페퍼, सिचुआन मिर्च, Pimienta de Sichuan, Сичуань Пеппер, 四川辣椒, Sichuan Peppar, Сычуань Пеппер, Pebre de Sichuan, Сичуан пипер