Sichuan Peppercorns

Sichuan peppercorns, native to the Sichuan province of China, offer a unique flavor profile with a citrusy aroma and a tingling, numbing sensation on the palate. Their texture is slightly woody and rough, with a flavor that is both floral and lemony. These peppercorns are a cornerstone of Sichuan cuisine, prized for their ability to awaken the senses and balance fiery dishes. Their distinctive zing makes them invaluable in creating depth and complexity in a variety of dishes.

Notes

Store Sichuan peppercorns in an airtight container away from light to preserve their potency. Toast them gently before use to enhance their aroma. Be cautious of their numbing effect when seasoning dishes.

Uses

Sprinkled on roasted meats for a zesty finish
Ground into Chinese five-spice powder
Infused in oils or teas for a fragrant aroma
Added to hot pots and mapo tofu for authentic flavor
Combined with salt to create a unique spice rub

Replacements

Sansho pepper for similar numbing effect
Tellicherry peppercorns for heat
Citrus zest for a hint of brightness

Hemp Seeds

Nutty and slightly grassy, hemp seeds are a powerhouse of nutrition, offering a rich source of omega-3 fatty acids, protein, and essential minerals. Their tender crunch adds a delightful texture to dishes.

Powdered Milk

A pantry staple with a creamy essence, powdered milk captures the rich taste of fresh milk in a fine, velvety powder. It dissolves effortlessly, bringing warmth and depth to countless dishes.

Recipes to try

Sausage, Egg, and Cheese Croissant Pockets

Buttery croissants envelop a warm, savory trio of sausage, fluffy scrambled eggs, and melty cheese for a breakfast pocket that's pure bliss.

Roasted Corn and Zucchini Chowder

Creamy, comforting chowder with a roasted sweetness from corn and zucchini, finished with a sprinkle of fresh herbs.