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Dried Red Sichuan Pepper (1 LB) - Da Hong Pao Variety


Dried Red Sichuan Pepper (1 LB) - Da Hong Pao Variety

Regular price $66.00
If you are purchasing our 1LB package for a restaurant or business, please email us at tingle@50hertzfoods.com to receive a wholesale discount.

Size: 1lb (450g)

Flavor notes: Citrus (orange zest), dry flowers, warm

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 red goes particularly well with tofu and red meat . 

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 Da Hong Pao (Big Red Gown) variety. Only this variety shows this dazzling flower petals shape as you can see in the photos. It is hand-picked by farmers in Sichuan and Gansu province. 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. Unlike chili peppers with New World origins, the red Sichuan pepper is indigenous to China and has been used in cooking for centuries, defining iconic dishes such as Mapo Tofu and Kung Pao Chicken.

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.

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