Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry
Sichuan peppercorns scattered on a wooden surface.
Sichuan Peppercorns

Sichuan Pepper: A Tingly Floral Sensation

Ingredients Herbs and Spices

Description

Sichuan pepper (Zanthoxylum) is not a true pepper but the dried husk of a citrus-family berry, iconic in Chinese gastronomy. It is famed for its unique mala profile—a combination of numbing (ma) and spicy (la) when paired with chillies. The flavour is complex: fragrant, citrusy, and piney, inducing a distinctive tingling sensation on the tongue.

This spice is the soul of Sichuan cuisine, essential for classics like Mapo Tofu and Kung Pao Chicken. It is used whole in oil infusions or ground into powders to season meats, poultry, and noodle dishes.

Health Benefits

Beyond its sensory drama, Sichuan pepper has been used in traditional medicine to aid digestion, alleviate bloating, and stimulate appetite. It possesses antioxidant and anti-inflammatory properties, contributing to overall wellness. The numbing effect is also traditionally associated with mild pain relief.

How to Use

  • Toasting: Dry-roast the peppercorns to release their aromatic oils before grinding.
  • Seasoning: Mix roasted, ground pepper with salt for a classic dip for fried foods.
  • Infusing: Simmer in oil to create a fragrant base for stir-fries and dressings.

Culinary Note

Use Sichuan pepper judiciously. Its numbing potency is strong, and a little goes a long way to create that signature buzzing sensation without overwhelming the palate.

Introducing Sichuan pepper to your pantry unlocks a new dimension of flavour—a sensory experience that excites the palate and enlivens the meal.

Recipes with this Ingredient

Mapo Tofu, Sichuan tofu with minced pork and spicy sauce Main Courses

Mapo tofu with minced pork
Sweet and sour pickled pineapple served in a jar Starters

Sweet and Sour Pickled Pineapple