{"id":1010357108851,"title":"Szechuan Peppers Whole - Organic Grown","handle":"szechuan-peppers-whole-organic-grown","description":"Technically, Szechuan peppercorns aren't peppercorns at all, but the fruit of the Zanthoxylum piperitum plant, a member of the citrus family — think of the numbing effect a twist from a lemon or orange peel can have. The Chinese call that sensation ma, and if you combine that with la — or the spicy burn of chile peppers — you have the ma la experience that is very much appreciated in Szechuan and other provinces in China's chile belt, stretching from Yunnan to Hunan.In addition, Szechuan pepper might be a key to reducing sodium in our diet, according to Christopher Loss, director of menu research and development at The Culinary Institute of America, who thinks that stimulation might distract our tongue from noticing that there's less salt in our food that it's accustomed to.Szechuan peppercorns aren't spicy in and of themselves, though; they have a faint lemony flavor. What makes them special is a chemical they contain that causes a slight numbing of the lips and tongue. It sounds scary, but it's not like getting Novocaine at the dentist. It's a subtle tingle that intensifies the spicy sensations of hot peppers. Try these gourmet dried szechuan peppers with duck, pork and with seafood like shrimp and squid but try it in anything that has heat such as chili or barbecue. We particularly like them on deviled eggs. Because Szechuan pepper is still somewhat unusual, you can use it as a secret ingredient to add punch to all kinds of dishes.Recent Seaches: szechuan pepperszechuan pepper substituteszechuan pepper recipesszechuan pepper recipeszechuan pepper plantszechuan pepper seedsszechuan pepper sauceszechuan pepper oilszechuan pepper cornsszechuan pepper plantsszechuan pepper cornsszechuan pepper plantsszechuan beefszechuan peppercornsszechuan shrimpszechuan green beansszechuan chicken recipeszechuan peppercornszechuan sauceszechuan pork","published_at":"2018-06-18T11:44:51-04:00","created_at":"2018-06-18T11:44:52-04:00","vendor":"vendor-unknown","type":"All","tags":[],"price":1599,"price_min":1599,"price_max":3999,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":10706403885171,"title":"4 oz. (1\/4 lb.)","option1":"4 oz. 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(1 lb.)","option2":null,"option3":null,"sku":"202-03","requires_shipping":true,"taxable":false,"featured_image":{"id":3419005091955,"product_id":1010357108851,"position":1,"created_at":"2018-06-18T11:44:52-04:00","updated_at":"2018-06-18T11:44:52-04:00","alt":"Szechuan Peppers Whole - Organic Grown","width":200,"height":147,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0f888812c8e7c767ab8d7594fa9e6230.jpg?v=1529336692","variant_ids":[10706403885171,10706404016243,10706404114547]},"available":true,"name":"Szechuan Peppers Whole - Organic Grown - 16 oz. (1 lb.)","public_title":"16 oz. (1 lb.)","options":["16 oz. (1 lb.)"],"price":3999,"weight":680,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0f888812c8e7c767ab8d7594fa9e6230.jpg?v=1529336692"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0057\/2617\/5347\/products\/0f888812c8e7c767ab8d7594fa9e6230.jpg?v=1529336692","options":["Size"],"content":"Technically, Szechuan peppercorns aren't peppercorns at all, but the fruit of the Zanthoxylum piperitum plant, a member of the citrus family — think of the numbing effect a twist from a lemon or orange peel can have. The Chinese call that sensation ma, and if you combine that with la — or the spicy burn of chile peppers — you have the ma la experience that is very much appreciated in Szechuan and other provinces in China's chile belt, stretching from Yunnan to Hunan.In addition, Szechuan pepper might be a key to reducing sodium in our diet, according to Christopher Loss, director of menu research and development at The Culinary Institute of America, who thinks that stimulation might distract our tongue from noticing that there's less salt in our food that it's accustomed to.Szechuan peppercorns aren't spicy in and of themselves, though; they have a faint lemony flavor. What makes them special is a chemical they contain that causes a slight numbing of the lips and tongue. It sounds scary, but it's not like getting Novocaine at the dentist. It's a subtle tingle that intensifies the spicy sensations of hot peppers. Try these gourmet dried szechuan peppers with duck, pork and with seafood like shrimp and squid but try it in anything that has heat such as chili or barbecue. We particularly like them on deviled eggs. Because Szechuan pepper is still somewhat unusual, you can use it as a secret ingredient to add punch to all kinds of dishes.Recent Seaches: szechuan pepperszechuan pepper substituteszechuan pepper recipesszechuan pepper recipeszechuan pepper plantszechuan pepper seedsszechuan pepper sauceszechuan pepper oilszechuan pepper cornsszechuan pepper plantsszechuan pepper cornsszechuan pepper plantsszechuan beefszechuan peppercornsszechuan shrimpszechuan green beansszechuan chicken recipeszechuan peppercornszechuan sauceszechuan pork"}