"Sichuan peppercorn, doubanjiang (spicy fermented broad bean paste), spicy dry chili, chili flakes, sugar, and oil are some of the key ingredients of Sichuan cooking." Sichuan peppercorns are ...

His blend combines Sichuan er jing tiao chiles, Sichuan peppercorns, and sansho peppercorns for a tingling, numbing sensation that’s layered with smoky flavor and bright, citrusy notes.

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

Leave to soak for about 15 minutes, then drain. Put the Sichuan peppercorns in a small strainer and rinse with water, then put them in a small bowl, add water to cover and leave to soak for about ...

Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic,ginger, chiles, and green onions and ...

an essential component in Sichuan cooking, aren't actually true peppercorns. Instead, they are the fragrant outer husks of ...