Sichuan red pepper, often confused with black pepper, is actually a berry from the Zanthoxylum tree. Native to the Sichuan province of China, it is famous for its unique taste, both aniseed and slightly spicy, accompanied by a numbing sensation on the tongue.
The berries, which turn from green to bright red when ripe, are gently picked. After harvest, they are often sun-dried to intensify their aroma and flavor. This drying process is crucial, as it allows the berries to develop their distinctive character. Thanks to its traditional cultivation method and distinctive taste, Szechuan red pepper is a staple ingredient in many dishes in the cuisine, adding warmth and complexity.
Directions for use:
It pairs perfectly with duck, pork, poultry, foie gras and calf's liver. It gives a very exotic note to citrus-based desserts, mousses, sorbets, ice creams, creams or with fruits in general, strawberries, melon, apricot and pineapple.
