Sichuan Dried Peppercorns

Description

Latin Name : Zanthoxylum Piperitum

Origin Country: Vietnam

Zanthoxylum piperitum, commonly known as Japanese pepper or sansho, is a species of flowering plant in the citrus family, Rutaceae. Sichuan peppercorns (Zanthoxylum piperitum) are not actually true peppercorns, but the dried berries of a small tree native to China. They have a unique, citrusy, and slightly flavour. Sichuan peppercorns are commonly used in Sichuan cuisine for seasoning dishes.

– Sichuan peppercorns are rich in vitamins and minerals, including vitamin A, iron, and potassium.
– They contain antioxidants and possess anti-inflammatory properties.
– Sichuan peppercorns aid in digestion and may alleviate pain and discomfort due to their numbing and tingling sensation.
– They have antimicrobial properties, potentially supporting immune health.

-Zanthoxylum piperitum can be used in marinades for meats like chicken and beef.

-Mix ground Sichuan peppercorns with other spices like salt, chili flakes, and garlic powder to create a versatile seasoning blend for meats, vegetables, or snacks.

– Sichuan peppercorns are generally safe in culinary amounts.

– If you consume large quantities sichuan peppercorns, that will cause allergic reactions such as hives, swelling, itching, and difficulty breathing.

– Also may cause digestive issues like diarrhea or stomach discomfort.

– Pregnant or breastfeeding individuals should consult a healthcare provider before consuming Sichuan peppercorns.

Additional information