Sichuan peppercorns have a unique numbing and slightly spicy flavour, often described as "mala" in Chinese. They're known for creating a tingling or buzzing sensation on the tongue. They're often used whole or ground in various Sichuan dishes, like mapo tofu or twice-cooked pork, to add depth and complexity.

Ingredients 

• 100% Sichuan Peppercorns

Uses: 

• Use for Chinese Cuisine such as twice cooked pork or kung-pao chicken 
• Use in Chinese medicine to treat various ailments 
• Use to make sauces and marinades 
• Add to oil or vinegar to infuse the Sichuan flavour in your food dressings 

Potential Health Benefits: 

• May improve digestion 
• May provide some pain relief due to analgesic properties 
• May help with nausea 
• Has antimicrobial and antioxidant properties that may improve resilience to bacteria