Cacahouètes piquantes au Poivre du Sichuan 50Hertz, 156 g (5,5 onces)

Rating: 4.89 out of 5.0 (129)

Imagine this. First you bite into these plump and crunchy peanuts from Kaifeng, China. Then, your lips and tongue start to buzz with a tingling sensation. Slowly at first, then getting stronger, our red and green Sichuan peppers are doing a tingly dance in your mouth. 

Now stop imagining and start snacking!

Best ways to enjoy:

Sprinkle over noodles or riceEnjoy with a cold beer or sodaGobble it
Taille
 
€8,95
 

Our peanuts have been sourced from Kaifeng in Henan province in eastern China because they are renowned for being big, plump and crunchy. They are then seasoned with our red and green Sichuan peppers that were harvested from Gansu and Sichuan. With a robust citrus-y aroma and that unmistakably tingling sensation, these peanuts are a wonderful companion to a cold beer and a fruity cocktail.

1. Sichuan pepper has zero heat and is not spicy at all! People confuse it because it is often paired with chili peppers and Chili is the one that brings the heat

2. Sichuan pepper is not a pepper, it comes from the citrus family 

3. These dried Sichuan peppers are actually not peppercorn. They’re the dried husk of the Sichuan pepper berry and not the black seed that is found inside of it. 

4. Sichuan pepper is not just from Sichuan, it’s from a bunch of other places

5. The correct name for it is actually flower pepper which is a direct translation from the chinese term hua jiao

Ingredients: Premium Peanuts, Soybean Oil, Salt, Green Sichuan Pepper, Red Sichuan Pepper, Chili Pepper, Sugar, Rosemary Extract, Sucralose, Sodium Glutamate

 

Customer Reviews

Based on 129 reviews
95%
(122)
2%
(3)
2%
(2)
1%
(1)
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(1)
D
Dore J. Levy
Really, truly delicious and delightful!

The balance between Sichuan Tingley and Chile heat is perfect. Eat them one by one to appreciate them! My husband will add them to his Chinese style porridge tomorrow morning. These peanuts are going to be hard to keep around -- any special rates for a case?

I
Ian

Always so yummy!

J
Jennifer Bell

I use the green oil in my watermelon gazpacho😉