Sichuan Peppercorns: What Makes Them So Different? 

Black peppercorns are probably most familiar to many cooks—as the dried, unripe fruit from a pepper vine, they are usually black in color. 

Sichuan or Szechuan peppercorns are from a different source altogether—the husks of seeds from prickly ash bushes. The bushes themselves are part of the citrus family . . . that’s why you’ll see mentions of a lemony flavor profile from these peppercorns.

Here are some tips and advice on selecting the best Sichuan peppercorns:

• Most Sichuan peppercorn brands suggest roasting or toasting the peppercorns BEFORE grinding. 

• Seeds should be removed . . . they have a sand-like texture.

• If you want to use these peppercorns to make your own five-spice powder, add star anise, cloves, Chinese cinnamon and fennel seed.

We did a blind taste test with 7 popular brands of Sichuan peppercorns. Here are the ones we’d recommend:

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