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50Hertz Dried Green Sichuan Pepper


50Hertz Dried Green Sichuan Pepper

Regular price $14.95
1LB packaging available for businesses and tingle aficionados. Email us at tingle@50hertzfoods.com to inquire wholesale pricing. 

Size: 1.5 ounces (43g)

Flavor notes: Citrus (lime zest), fresh flowers, bright

Usage: When cooking, crush with a pestle, then lightly fry in oil or butter, and add to stir-fry, soup, stew, or baking recipes. When serving, grind directly on to foods as with black peppercorns. The green goes particularly well with fish, seafood and anything citrusy. 

Storage: Keep our products in cool and dry places, avoid direct light. Refrigeration is encouraged to prolong potent taste and aroma.

Our single-origin product uses the most premium variety which has the highest flavor content amongst all (notice the plump oil bumps on the shell). It is hand-picked by farmers in Chongqing, our founder's hometown. With its bright color, floral aroma, potent taste, and lack of black seeds, it is the crème de la crème of the latest harvest.

Sichuan pepper, formerly known as Szechuan peppercorns, is unique for its dazzling aroma and electrifying tingling sensation. It comes in two distinct varieties, red and green. While the red have been used in cooking for centuries, the green variety has only become popular in the past 20 years. 

Sichuan pepper is really a member of the citrus prickly ash family. Unlike black peppercorns, the numbing ingredients like hydroxy-alpha sanshool are concentrated in the SHELL, not the SEED. Fresh peppers have to be handpicked as automation hasn't arrived, and then gently dried so that the shell can split open and the black, bitter seed can fall out.

Customer Reviews

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G
Gordon Hester
Intriguing flavor

I’ve been cooking with red sichuan peppercorns for many years, but have never encountered the green variety. While it produces a similar tingling/numbing sensation, the flavor is distinctly different. More citrusy and brighter, just as described by the producers. I haven’t yet had time to experiment a lot with them, but my sense is that it is going to be especially good with fish and pork. And I look forward to trying it, in moderate amounts, in dishes with fruit in them. I think it could complement that sort of flavor very well. For some reason I expected the green to be milder than the red - nope! Both are really zingy, and it would be easy to use too much and overwhelm the other flavors in a dish. The quality of this product is impeccable - clean, fresh, and super aromatic.