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Green Sichuan Pepper
What is Sichuan Pepper?
Sichuan pepper, Sichuan peppercorn, Szechuan pepper, or Szechuan peppercorn, is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. Thegenus Zanthoxylumbelongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.
The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.
Another species of Zanthoxylum native to China, Z. schinifolium, called xiang jiao zi ( "aromatic peppercorn") or qing hua jiao ("green flower pepper"), is used as a spice in Hebei.While the exact flavour and composition of different species from the genus Zanthoxylum vary, most share the same essential characteristics. So while the terms "Sichuan pepper" and sansho may refer specifically to Z. simulans and Z. piperitum, respectively, the two are commonly used interchangeably.
Related species are used in the cuisines of Tibet, Bhutan, Nepal, Thailand, and India (the Konkani and Kumaoni people) and Toba Batakpeoples. In Bhutan, this pepper is known as thingye and is used liberally in preparation of soups, gruels, and phaag sha paa (pork slices). In Nepal, timur is used in the popular foods momo, thukpa, chow mein, chicken chilli, and other meat dishes. It is also widely used in homemade pickles. People take timur as a medicine for stomach or digestion problems, in a preparation with cloves of garlic and mountain salt with warm water.
Green Sichuan Pepper
Qing hua jiao
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In clean,cool,dry area; Keep away from strong,direct light.