Sichuan Pepper | Chinese Numbing Spice
400.00৳
Sichuan pepper is a famous Chinese spice known for its citrus aroma and unique numbing sensation called “mala”. It is commonly used in Sichuan hotpot, kung pao chicken, chili oil and stir-fries.
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What is Sichuan Pepper?
Sichuan pepper is not actually pepper but the dried husk of the prickly ash tree, widely used in Chinese Sichuan cuisine. It produces the famous “mala” sensation, spicy and numbing at the same time.
Flavor Profile
Sichuan pepper has a very unique taste:
- Lemon-like citrus aroma
- Tingling numbness on the tongue
- Mild pepper heat
- Floral fragrance
Culinary Uses of Sichuan Pepper
Common dishes include:
• Sichuan hotpot
• Kung pao chicken
• Mapo tofu
• Chili oil
• Stir-fried noodles
• Spicy grilled meat
Restaurants in Bangladesh increasingly use it in authentic Chinese and fusion cooking.
Cooking Tips
Toast lightly before grinding
Combine with dried chili and garlic for chili oil
Add to fried rice and noodles
Storage
Store in airtight containers away from moisture to preserve its aroma.
| Weight | 100 g |
|---|---|
| weight | 40g |
