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Sichuan peppercorns

Paul Lukas | Jan 8, 200611:04 PM

Let's just say, hypothetically, that I'd gotten my hands on some non-heat-treated Sichuan peppercorns, and I wanted to include them in some stir-fry preparations. When's the best time to add them to the mix -- at the very beginning? At the very end? Do they react particularly well (or poorly) to heat? Any other tips on their use?

All hypothetical, of course.......

-- Paul

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