Red Szechuan berry

In which dishes to use red Szechuan pepper (also known as red Sichuan pepper)?

Both delicate and flowery, this pepper, heated at high temperatures, will become bitter. Prefer to finely grind it in a mortar just before tasting to reveal all its aromas.

How to use red Szechuan pepper (or Sichuan pepper)?

Our recipe ideas for using red Szechuan pepper in your cooking:

• . grilled sea bass chops, stuffed zucchini blossoms and squid, "béaryonnaise" sauce by chef Didier Edon;
• . grilled shrimp with Szechuan pepper: in a pan, roast 1 teaspoon of red Szechuan pepper before putting them on your shrimp to marinate;
• . strawberry and Szechuan pepper jam: let marinate overnight 500 g of strawberries with 1 teaspoon of crushed Szechuan pepper;
• . chocolate mousse with Szechuan pepper: add ½ teaspoon of crushed Szechuan pepper to your mousse before letting it set overnight in the refrigerator;
• . Szechuan pepper eggplants: in a wok, sprinkle 1 teaspoon of Szechuan pepper into the chili paste and eggplants;
• . beef cooked in "Sichuan style": add 1 teaspoon of Szechuan pepper with a few dried red peppers in a saucepan and sauté everything then crush with a mortar.
• . Sichuan chili oil: heat 3 bay leaves, 3 star anises, 1 small piece of cinnamon, 2 tablespoons of Szechuan pepper, 3 spring onions, 2 cloves, ½ teaspoon of cumin seeds and 2 green cardamom pods in vegetable oil for 5 minutes.

Terre Exotique recipes with red Szechuan pepper

Exceptional citrus notes

On the nose, Szechuan pepper expresses strong notes of candied citrus and lime. On the palate, the attack of this pepper is warm and slightly acidic, finally releasing flowery and delicate aromas. Somewhat numbing, this surprising pepper leaves sweet notes of kirsch in the mouth.

The famous Szechuan pepper (also known as Sichuan pepper)

Cultivated in Asia, Szechuan pepper gets its name from its preferred region, Szechuan, in China.

Szechuan pepper belongs to the species Zanthoxylum piperitum of the Rutaceae family, just like citrus fruits. That's why all berries of the Zanthoxylum genus have flavors similar to lemons, oranges, or grapefruits.

The shrub with purple foliage gives birth to small berries. Initially green, they turn red then brown when ripe. They then split open to drop the two seeds they contain... And offer us their delicious shell! Leaves, flowers, and fruits are also used for culinary purposes.

Szechuan pepper is about 5 millimeters in size, slightly deformed, and has a rough appearance.

The history of the Chinese pepper

Already prized in ancient China for its blend of freshness and warmth, its power, and aphrodisiac properties, Szechuan pepper is said to have even permeated the walls of the "pepper rooms" of the palace of Chang'an with its enchanting scent.

It made its appearance in Europe in the 13th century when Marco Polo imported it to Venice, where it then seduced chefs and flavored all dishes before falling into culinary oblivion. It wasn't until the 19th century that Szechuan pepper made a strong comeback.

In traditional cuisine, it was believed to sterilize meat when it was not freshly hunted. Who knows, maybe it masked unpleasant tastes?

Red Szechuan pepper is available in the custom-made pepper set dedicated to world peppers

Learn more about pepper

What is a "pepper"?

Piperology: the science that studies peppers

Learn more about the Zanthoxylum genus and its species