Sichuan Pepper Whole 50g
Experience the unique sensation of Ma-La. Our Whole Sichuan Pepper is not a chili, but a citrusy berry known for creating a tingling, buzzing numbness on the tongue. It’s the essential, irreplaceable spice for authentic Mapo Tofu, Kung Pao Chicken, and fiery Sichuan hot pots. The Citrusy Spice That Electrifies the Senses Welcome to the most unique spice in the world. Sichuan Pepper is famed not for heat, but for the bizarre and exhilarating sensation it creates: a tingling, buzzing numbness known in Chinese cuisine as "má" (麻), which pairs with chili heat ("là") to create the famous "má-là" flavour profile. These are not peppers, but dried berry husks with a complex flavour—citrusy, slightly woody, and intensely aromatic. When toasted and ground, they release their potent essential oils, transforming dishes with their signature tingling effect and a fragrance that is both floral and peppery.
Why Choose Our Whole Sichuan Pepper? Authentic Má-La Sensation: Delivers the genuine tingling numbness that is the hallmark of true Sichuan cuisine. Complex Citrusy Flavour: Offers a sharp, lemony aroma with earthy undertones, providing flavour beyond just heat.
Whole Spice Potency: Buying whole ensures maximum freshness and allows you to toast and grind them for the most vibrant má-la experience.
Culinary Inspiration: How to Use Whole Sichuan Pepper Unlock the electrifying taste of Sichuan cuisine:
Sichuan Classics: The foundation for Mapo Tofu, Kung Pao Chicken, Dan Dan Noodles, and hot pot broths. Spice Blends: Toast and grind to make homemade Sichuan pepper powder for spice rubs and seasonings.
Infused Oils: Gently heat in oil to create a má-la infused oil for dressings and finishing dishes.
Roasted Meats & Vegetables: Add a subtle tingle to dry rubs for roasted meats and vegetables.
Creative Cocktails: A surprising pinch can add a unique dimension to certain cocktails.
How to Use: Toasting (Essential): Dry roast in a pan for 1-2 minutes until very fragrant. Let cool.
Grinding: Grind lightly in a mortar or spice grinder. Do not over-grind into a fine powder; a coarse grind is best. Sifting (Optional): For a smoother texture, sift out the black seeds and any prickly husk fragments after grinding.
A Word of Caution: The numbness can be intense for the uninitiated. Start with a small amount (½ tsp for a dish) and adjust to your preference.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect its potent aroma and numbing power. .
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Categories: Spices / Herbs / Salts (107)
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14/386 Richmond Road, Grey Lynn, Auckland 1021