From The Pantry side of my business I want to stock your pantry with the purest products available; free from chemicals, low in food miles and direct from farmers and makers, wherever possible. This is how I choose to eat and I cannot sell anything that compromises this philosophy. However, since most spices, even today, are grown in their native country of origin, I make an exception and sell the best quality, freshest spices I can source.
Sichuan pepper, Szechwan pepper or Szechuan pepper, a common spice used in Asian cuisine, is sometimes known locally as flower pepper and is derived from the dry berry husk of the prickly ash tree.
The husk around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the blended ingredients for the five-spice powder.
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth. It sets the stage for hot spices, particularly chili. In Sichuan cuisine, large amounts of pepper and red chilis are often mixed with ginger, garlic and star anise.
Get these and other fabulous fresh spices from the Cygnet Market or at the Garden Shed and Pantry.