Home Cooking

Sechwan pepper


Home Cooking 15

Sechwan pepper

Kay Curry | Mar 18, 2006 05:50 PM

Sechwan pepper was banned from the US for years. I's now allowed in, providing it is sanitized. So of course I went on-line and bought some. It arrived in a nifty resealable bag, but I a bit worried. The bag contains mostly empty seed pods, a few pods with black things that look like black peppercorns in them, also sticks, a leaf or two, and a very few black things that look like black poppercorns. The pods definitely have a bite, but are they supposed to be eaten? I know they don't grind up easily, tried that last night.

All advice appreciated. I was going to cook a spicy roast chicken tonight but will probably default to an interesting chicken and citrus stew that uses pink peppercorns, so if you don't get to this post immediately, I still would like to hear from you.

Thanks to all

Kay Curry

P.S. "Any noun can be verbed."

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