Indigenous to China, while these are called peppercorns, they are not related to black peppercorns which are native to India. Actually, these are not peppercorns at all, but instead these distinctive reddish-brown peppercorns are the outer pod of the fruit of an aromatic shrub or small tree native to the Central Province of China. They are now also grown in temperate zones of the Himalayas, Japan and North America. Before the introduction of the chile pepper in the 15th century, Asian cultures used Sichuan pepper and ginger to provide heat to many dishes. Today, the familiar heat of Sichuan cuisine instead comes from the red chile pepper Tien Tsin. Many traditional Chinese recipes still call for Sichuan pepper. Home chefs who love to add an exotic, captivating twist to a dish will use it as a substitute for black pepper.
Flavor Profile: begins mildly warm with earthy, lemony undertones and then quickly evolves to an almost numbing sensation on the tongue
4 oz spice jar w/grinder