Dried Green Sichuan Pepper (0.1oz | 1.5oz | 1lb)

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Let me explain briefly about the process of making dried Sichuan peppers. Hope this will help you understand why they are soft and not suitable for direct grinding like black peppercorns. Immediately after harvest, fresh Sichuan pepper berries are dried. At a certain temperature, the shells will split open and the black seeds inside will pop out. The aromatic and numbing molecules are concentrated on the skin/shell while the inner black seed is discarded as it is too gritty and flavorless.

Recipes usually call for Sichuan pepper to be toasted before grinding them. Here's an instruction: heat the dried peppers in a frying pan over medium-low heat until you start to smell the lovely aroma. Remove them from the heat and grind them after they have cooled. The toasted dried pepper can also be saved in an airtight jar to grind when needed in a recipe. Remember, don’t grind the peppers until you are ready to use them as they will lose their potency very quickly after they’ve been ground.

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