Coffret Cadeau Huile de Poivre du Sichuan

FINISHING OIL: Drizzle over food to tingle it up! (A little goes a long way!)

COOKING OIL: Cook with it during your stir-fridays. (Intensity of the tingle will be reduced)

CHUG IT: Please don't do that. (We are not responsible for the intense numbing)

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 belongs to the citrus family 

3. Sichuan “peppercorn” is a common misnomer because these dried Sichuan peppers are not peppercorn. They’re the dried husk of the Sichuan pepper berry. A sign of superior quality is the lack of black seeds. 

4. Sichuan pepper is not just from Sichuan, but from a collection of places in southwestern China: Chongqing, Sichuan, Yunnan, Gansu, etc. 

5. We believe that the correct name for it is actually Flower Pepper which is a direct translation from the chinese term hua jiao.