Sichuan peppercorns are full of surprises: they're actually seed husks, not peppercorns. Fragrant and lemony, and not purely spicy, they have a numbing effect on the lips and tongue, which opens the taste buds to other sensations. Native to China's Sichuan province, they're prized in Nepali and Tibetan cuisine.
Ingredients: Sichuan peppercorns
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