Sichuan Pepper 100 gm

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Unlike the black or white pepper, this Sichuan Pepper actually came from husks of seeds of two species of the prickly, ash shrub, the (Zanthoxylum), originated in China and Taiwan, so it named back to China’s southwestern Sichuan district, (Szechuan) in English.

Became famous for its numbing effect due to its (hydroxy-alpha-sanshoo), so it used to balance chilli pepper heat, adding spicy hint like black pepper but with lemony overtones to meat, chicken and noodles specially Sichuan cuisines like Mapo Tufo.



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