I was thrilled to find a jar of Sichuan peppercorns out shopping yesterday. They are so unique, with the way they add a "cool" yet spicy kick, and leave (at least mine, anyways) my mouth tingly-fresh. Very addictive.
What are you your favorite ways to use this spice? I also (finally!) purchaed a mortar and pestle for my spices, do the peppercorns need to be ground for maximum taste? My gut feeling is that if left whole, they will impart a milder taste to the food.
I'm really excited to use this in dishes, and want ideas on how best to utilize their flavor.
Thank you so much in advance!
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...
by David Watsky | Think you're a picky eater? Don't worry, even the best chefs in the world have foods they didn't always...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.