The fruits of a prickly ash tree, traditionally used in Chinese cooking.
Other Common Names: Chinese Pepper, Fagara, Sichuan Pepper, Szechwan Pepper, Anise Pepper, Thingy (Bhutan), Timur, Timut (Nepal). Botanical Name: (Zanthoxylum piperitum)
Description & Use: Not a true pepper but the dried, burst seed pods of a prickly ash tree. The taste is hot like pepper, lingering and somewhat ‘fizzy’ on the tongue. It is used in many Asian recipes, especially stocks for making roast duck and pork. The black seeds within the seed pods are tasteless and gritty when ground. At Herbie’s Spices we select the very highest quality that has been graded and cleaned. Warning; some prickly ash thorns may remain after cleaning, so we suggest you look for thorns and remove them if you are using Szechuan Pepper in its whole form.
Produce of China packed in Australia.