SPICE PANDA Sichuan Peppercorns, Authentic Szechuan Peppercorns, Red Sichuan Peppercorns Whole,Freshness & Aroma,Less Seeds, Premium Peppercorns, Essential for Kung Pao Chicken, Mapo Tofu and Asine Cusine (4oz)

Used this in soup and Asian meals.

These are the red type of Sichuan peppercorns, so they are a little spicier than green (which are generally used for delicate flavors like seafood). This makes it great for meat-based dishes.They're fresh which means you should bloom them in oil/heat to activate the volatile compounds. I often do this with the ginger and garlic and chili, where 30 seconds in a (home) wok is peak extraction. The seeds are unpleasant so they are to be removed, which can be tedious work. Here, it has been done for you, the husk providing the legendary numbing effect. You can grind them in a mortar and pestle if they are too large (bloom them for less time). Be careful using a black peppercorn grinder, which isn't expecting this form and may jam it."Grade AAAAA" is made up but you do what you gotta go to get your product to show up. In any event, this is an excellent quality product and perfect for Sichuan dishes. Mapo Tofu is one of my favorite and a little of this goes a long way.It's a little expensive, I get my Sichuan peppercorns from local Chinese shops, but if you must buy online, these are guaranteed to be fresh and potent.

I have not used this type of peppercorn before, however they have a very potent taste and scent. They appear to be fresh and I am excited to find recipes to.use them.

I love a little bit of heat on my foods and usually end up making everything spicy to some degree so I was really looking forward to trying this Sichuan pepper. We have a nice grinder that let's us control the coarseness of the grind and it really does make a difference in how this pepper tastes. When we ground it coarse it felt like it had a bit more heat but on a more fine grind it just taste more flavorful, like I got more out of it. Kinda depended on the dish we used it for as well. Either way you get an interesting 'tingle' when you're eating foods with this sprinkled on top. Not off-putting in anyway, just a different feeling than normal pepper. Looking forward to trying more dishes.

I’m not from China, I accept that maybe someone likes this flavor but I did not. When I opened the jar it smelled like perfume, but I figured lots of flavors come out in cooking and I only used a little bit of the product in a large beef and pepper stir fry. I have made this dish a lot of times in the past. This time, with just two teaspoons in 6 quarts of a meal the whole dish was ruined. That’s 40 bux worth of fair chance I have this product.If you want food to taste like an air freshener then this is for you.

You ever make pepper infused olive oil? You should, and you should use these. I made some peppery olive oil by putting a good bit of these, and some chilis in olive oil, and sticking it in the oven at 200° overnight. The result is some very tasty oil that will make whatever I cook with it tasty.You can grind these, but not in a pepper mill. A blender will do it just fine if that's all you have. You want to do that if you are blending it into a sauce or stir fry. The other option is to used the previously infused oil to stir fry.Another use for these is sous vide. I sous vide everything that can be overcooked, and putting a few of these in the bag really adds a kick. These are some strong peppercorns, so you will absolutely notice that you put them in there.

I wasn't really familiar with Szechuan peppercorns prior to making this purchase. But we are huge fans of Asian cuisine, with all of its bold and compelling flavors. These peppercorns certainly did not disappoint, and they are to be RESPECTED. We made a large (3-4 serving) noodle dish the other night, and literally added 5 individual peppercorns to the skillet. Even with all of the other flavors going on in the dish, you could tell these were present, no question. In the future we'll try adding more to different dishes, but I will say: Don't make the mistake of adding too many. As with any palpable and potent spice, a few is wonderful, but too many could veritably ruin your dish. That's also why I feel this jar is a good value, because if you're using the appropriate amount these should last you a LONG time. As soon as you open the jar, their invigorating fragrance hits your nostrils. I can already tell we are really going to enjoy experimenting with these.

These SPICE PANDA Sichuan Peppercorns are not as bright and red as pictured. They are more muted and kind of purple looking. Some of them are shaped like little stars which is kind of cool. These have an odd numbing pepper spice heat to them. I don't really know how to explain it, but my tongue was kind of numb after eating chicken I made with these. There is a tin pull tab top keeping these fresh until you want to open them. Upon opening these there is a nice floral and slightly citrus aroma, unfortunately I don't taste that when eating these.