Description

Sichuan pepper, Sichuan peppercorn, or Chinese coriander, is a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine. Sichuan pepper (hua jiao) was used in Chinese cuisine well before black or white pepper was introduced by way of the spice route. They give off a tingly, fizzy feeling on the tongue and when used sparingly, are incomparably delicious. And addictive. The peppercorns, which grow on trees, turn dark pink in color and split open to reveal black, shiny seeds.