Green Szechuan Peppercorn

These green cousins to the better-known red Szechuan pepper are much prized in Chinese cuisine for their unique flavour which combines lemon, pine and pepper, with strong floral notes and a less intense mouth-numbing feel than the red. They are still strong, however, so a little goes a long way. Their citrus character makes them ideal for use with chicken, fish and seafood, especially in stir fries, and they will give a lively zing if added to soups, gravies or stews. In moderation they make a great addition to your table peppermill mix. Another idea is to toast the peppercorns with some Himalayan pink salt before grinding to make a tastebud-tingling dip for deep fried squid or king prawns.