These Chinese peppercorns have a distinct lemony flavour. They are commonly used in Chinese, Japanese and Nepalese cuisine. When eaten raw you will sometimes experience a tingling sensation in your mouth due to one of its volatile oils. It is best toasted and crushed lightly before adding to sauces, stir frys and meats. Especially good with fatty meats like pork and duck. Combines well with star anise and fresh ginger.