Pepper Sichuan Ground
Dry-fry in a pan with a little salt and rub onto duck or quail before cooking.
Other Common Names
Chinese Pepper, Prickly Ash, Fagara, Sichuan Pepper, Szechwan Pepper, Anise Pepper, Thingy, Timur, (In North Sumatra; Andaliman, Intir-Intir). Botanical Name: (Zanthoxylum piperitum)
Description & Use
Not a true pepper but the dried, burst seed pods of a prickly ash tree. The taste is hot like pepper, lingering and somewhat ‘fizzy’ on the tongue. It is used in many Asian recipes, especially stocks for making roast duck and pork, and is the pepper that should be included in a genuine Salt & Pepper Squid.
Produce of China packed in Australia.