--- product_id: 278697639 title: "Authentic Szechuan Peppercorns (100g x 2) (Combo Pack) Pack of 2" brand: "chuanzhiwei" price: "52 kr" currency: NOK in_stock: false reviews_count: 8 url: https://www.desertcart.no/products/278697639-authentic-szechuan-peppercorns-100g-x-2-combo-pack-pack-2 store_origin: NO region: Norway --- # Authentic origin Unique spice blend Perfect for Asian dishes Authentic Szechuan Peppercorns (100g x 2) (Combo Pack) Pack of 2 **Brand:** chuanzhiwei **Price:** 52 kr **Availability:** ❌ Out of Stock ## Summary > 🌟 Spice Up Your Life with Authentic Szechuan Flavor! ## Quick Answers - **What is this?** Authentic Szechuan Peppercorns (100g x 2) (Combo Pack) Pack of 2 by chuanzhiwei - **How much does it cost?** 52 kr with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.no](https://www.desertcart.no/products/278697639-authentic-szechuan-peppercorns-100g-x-2-combo-pack-pack-2) ## Best For - chuanzhiwei enthusiasts ## Why This Product - Trusted chuanzhiwei brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Double the Delight:** Get two packs for double the flavor and endless cooking possibilities. - • **Elevate Your Dishes:** Transform ordinary meals into extraordinary culinary experiences. - • **Culinary Adventure Awaits:** Join the trend of authentic Asian cuisine and impress your guests! - • **Authentic Flavor Explosion:** Experience the zesty, lemony notes that only true Szechuan peppercorns can deliver. - • **Versatile Culinary Companion:** Ideal for stir-fries, marinades, and more—unleash your inner chef! ## Overview This combo pack of Authentic Szechuan Peppercorns includes both red and green varieties, sourced directly from Szechuan, China. Known for their unique lemony flavor and aromatic profile, these peppercorns are perfect for enhancing a variety of Asian dishes, making them a must-have for any culinary enthusiast. ## Description Szechuan pepper is a unique spice from China, ranked the No. 1 of thirteen-spice seasoning. It's widely used in Asian cuisine for braised dishes, Lou Mei, pickled vegetables, and a variety of meat dishes. It can also be ground to powder, mixing with salt to make "pepper salt", for all-purpose dipping seasoning. While the regular red peppercorns taste fragrant spicy, the green ones have even stronger flavor. Add them to your favorite dishes and enjoy! Review: I would buy a 5kg bag of the red ones if I could find this supplier's information - I tentatively bought this duo a year ago, and these two items have become my two favourite things in the world. Both of these products are much more potent than any other Sichuan peppercorns I have ever used, and with them I make the best Mapo Tofu and Mu'er Maudo Shala I have ever tasted. Of this particular package, both kinds of peppercorn are of phenomenal quality. The red peppercorns are so bright-red that they almost look dyed (though they are not). Once you open the package, you’ll know if you have not resealed it properly, because the potent aroma leaks out of the tiniest opening and perfumes the air. I wish I could source the brand that sells these so that I could buy a 5kg bag of the red peppercorns (of which I have more use) alone! The green ones are pretty great, too. Though both the red and the green peppercorns heavily impart the numbing sensation, the green ones are definitely more potent. I just made a Chonqing-style hotpot, except used only these green peppercorns and chilies. The distinctive tea-like aroma of the peppercorns along with the potent numbing sensation made the dish instantly one of my favourites. The red peppercorns have a very warm, floral, sweet, almost cinnamon-like aroma to them and are most potent when toasted in the dry wok on low heat and then ground into a fine powder and added to dishes a minute before the end of cooking. I find the red ones compliment hearty umami flavors and red chilis. Both red peppercorns and red chilis have an almost fruity quality to their flavour profile that probably has to do with them being ripe fruit. The green peppercorns have a potent smell almost exactly like Bigelow Earl Grey tea bags (bergamot oil?) and raw coriander seeds. I didn't know how to use them for a long time, because if you toast them and grind them into a powder, they impart a bitter flavour, even if you pick out all the black seeds. The black seeds are common in the green variety, by the way, because the pericarp doesn't fully open before the fruits are harvested. I think the easiest way to extract their flavour is to add to a small amount cold oil in a pan, and heat until the mixture starts to sizzle, and then just until the paricarps start to discolour. They become crispy and impart their aroma to the oil, which can then be poured on top of dishes (particulary fish, lightly flavoured/’fresh’ tasting dishes) to finish. Of course, if you’re buying these, you probably know what you’re going to do with them. Update: While I originally wrote the bulk of this review in July 2018, I tried to write another 5-star review just now in August 2021 because I had forgotten about the first. These are still better than any other brand, and by the way, I did buy 2 kg of peppercorns directly from a factory Sichuan province. These peppercorns are on par with the ones I imported or better. Buy them now! Review: Fresh Intense Szechuan Flavor! ⭐️⭐️⭐️⭐️⭐️ - In my opinion, SPICY food > MILD Food. Period. I recently tried a variety of Szechuan dishes at 1 of just 2 authentic Szechuan restaurants in my city. Of all the spicy foods I’ve eaten in my lifetime which is pretty much daily, I’ve never tasted numbing spice like Szechuan. It’s addictive! After a bit of research, I settled on these and so happy my food has the nice numbing spicy flavor like the dishes at the restaurant! Win! *Be careful not use too much! In hindsight, I probably shouldn’t have poured it straight from the bag into the pot. About 1T went in and it was surprisingly spicy! I like the fresh Szechuan peppercorn flavor, but had to pick out the rehydrated peppercorns lol. Next time I’ll add 1 tsp of the peppercorns onto my palm, then add it to the dish. Each of these bags will last a while so be sure to store it properly in an airtight container or jar. Attached photo Left: dehydrated peppercorns straight outta the bag Right: cooked peppercorns As you can see, the cooked peppercorns are nice and plump. The flavor is intense, so use it sparingly! Looking forward to trying it in other dishes! I highly recommend you try it for yourself. Happy cooking! ## Features - Unique Spice from Its Original Place, Szechuan China - Szechuan Red Peppercorns and Green Peppercorns - Unusual Lemony Flavor with Unique Aroma - Best for Asian Cuisine ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B08VHNRM56 | | Brand | Chuanzhiwei | | Brand Name | Chuanzhiwei | | Container Type | Bag | | Customer Reviews | 4.7 out of 5 stars 232 Reviews | | Item Form | Powder | | Item Package Weight | 1.6 ounces | | Number of Items | 2 | | Number of Pieces | 2 | | Part Number | B00WOVOTFU | | Produce Sold As Format | Pre-packaged | | Produce sold as | Pre-packaged | | Size | 3.53 Ounce (Pack of 2) | | UPC | 372187394891 763598693701 | | Unit Count | 7 Ounce | ## Product Details - **Brand:** Chuanzhiwei - **Item Form:** Powder - **Unit Count:** 7 Ounce - **Package Information:** Bag - **Number of Items:** 2 ## Images ![Authentic Szechuan Peppercorns (100g x 2) (Combo Pack) Pack of 2 - Image 1](https://m.media-amazon.com/images/I/71aqPGbr0fL.jpg) ![Authentic Szechuan Peppercorns (100g x 2) (Combo Pack) Pack of 2 - Image 2](https://m.media-amazon.com/images/I/51PuaLoW5zL.jpg) ![Authentic Szechuan Peppercorns (100g x 2) (Combo Pack) Pack of 2 - Image 3](https://m.media-amazon.com/images/I/31vFCYDihGL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ I would buy a 5kg bag of the red ones if I could find this supplier's information *by S***N on July 26, 2018* I tentatively bought this duo a year ago, and these two items have become my two favourite things in the world. Both of these products are much more potent than any other Sichuan peppercorns I have ever used, and with them I make the best Mapo Tofu and Mu'er Maudo Shala I have ever tasted. Of this particular package, both kinds of peppercorn are of phenomenal quality. The red peppercorns are so bright-red that they almost look dyed (though they are not). Once you open the package, you’ll know if you have not resealed it properly, because the potent aroma leaks out of the tiniest opening and perfumes the air. I wish I could source the brand that sells these so that I could buy a 5kg bag of the red peppercorns (of which I have more use) alone! The green ones are pretty great, too. Though both the red and the green peppercorns heavily impart the numbing sensation, the green ones are definitely more potent. I just made a Chonqing-style hotpot, except used only these green peppercorns and chilies. The distinctive tea-like aroma of the peppercorns along with the potent numbing sensation made the dish instantly one of my favourites. The red peppercorns have a very warm, floral, sweet, almost cinnamon-like aroma to them and are most potent when toasted in the dry wok on low heat and then ground into a fine powder and added to dishes a minute before the end of cooking. I find the red ones compliment hearty umami flavors and red chilis. Both red peppercorns and red chilis have an almost fruity quality to their flavour profile that probably has to do with them being ripe fruit. The green peppercorns have a potent smell almost exactly like Bigelow Earl Grey tea bags (bergamot oil?) and raw coriander seeds. I didn't know how to use them for a long time, because if you toast them and grind them into a powder, they impart a bitter flavour, even if you pick out all the black seeds. The black seeds are common in the green variety, by the way, because the pericarp doesn't fully open before the fruits are harvested. I think the easiest way to extract their flavour is to add to a small amount cold oil in a pan, and heat until the mixture starts to sizzle, and then just until the paricarps start to discolour. They become crispy and impart their aroma to the oil, which can then be poured on top of dishes (particulary fish, lightly flavoured/’fresh’ tasting dishes) to finish. Of course, if you’re buying these, you probably know what you’re going to do with them. Update: While I originally wrote the bulk of this review in July 2018, I tried to write another 5-star review just now in August 2021 because I had forgotten about the first. These are still better than any other brand, and by the way, I did buy 2 kg of peppercorns directly from a factory Sichuan province. These peppercorns are on par with the ones I imported or better. Buy them now! ### ⭐⭐⭐⭐⭐ Fresh Intense Szechuan Flavor! ⭐️⭐️⭐️⭐️⭐️ *by C***I on June 25, 2023* In my opinion, SPICY food > MILD Food. Period. I recently tried a variety of Szechuan dishes at 1 of just 2 authentic Szechuan restaurants in my city. Of all the spicy foods I’ve eaten in my lifetime which is pretty much daily, I’ve never tasted numbing spice like Szechuan. It’s addictive! After a bit of research, I settled on these and so happy my food has the nice numbing spicy flavor like the dishes at the restaurant! Win! *Be careful not use too much! In hindsight, I probably shouldn’t have poured it straight from the bag into the pot. About 1T went in and it was surprisingly spicy! I like the fresh Szechuan peppercorn flavor, but had to pick out the rehydrated peppercorns lol. Next time I’ll add 1 tsp of the peppercorns onto my palm, then add it to the dish. Each of these bags will last a while so be sure to store it properly in an airtight container or jar. Attached photo Left: dehydrated peppercorns straight outta the bag Right: cooked peppercorns As you can see, the cooked peppercorns are nice and plump. The flavor is intense, so use it sparingly! Looking forward to trying it in other dishes! I highly recommend you try it for yourself. Happy cooking! ### ⭐⭐⭐⭐⭐ New to Szechuan Peppercorns? This Will Get You Started! *by D***. on October 22, 2021* I had actually never used Sichuan peppercorns before in any of my dishes, but as I love authentic Chinese cuisine and recently started cooking more and more dishes for ourselves, I had seen where a lot of the recipes had called for either red or green Sichuan peppercorns as part of the ingredients. After reading up on them a bit I figured that I just had to give them a try. Wow! If you haven't granted yourself the opportunity to give them a try yet either, don't wait! I love spicy food, but these bring it to a whole new level. They're actually not "hot" like you might think they would be (and they're actually not a peppercorn at all), but boy, that tingle can't be missed if you like to use a lot of them in your recipes like I now do. Using just the amount called for in most recipes might give you a taste of that tingle, but it surely WILL increase the taste and aroma for the better, hands down. I personally like the ripened red peppercorns over the unripe green ones, but they both have their advantages in certain recipes. Use them "as-is" in stir-fry, sauces, hot pots, soups and BBQ, grind them into a powder and strain out the hulls for making a great spice for sprinkling on top of just about any dish, or infuse them with some hot oil for use in other recipes and you can't go wrong. 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