Szechuan pepper, organic
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Szechuan Timut pepper
An amazing flavor with a mild heat and strong citrus notes, causing a slightly tingling and warm sensation. Harvested organically in Nepal.
Our Timur Szechuan is a closely related variant of the reddish Chinese Szechuan/Sichuan pepper or the green Japanese Sansho pepper. It has a fresh citrus flavor with a mild heat and is also called citrus or grapefruit pepper. When consumed, it produces an extremely addictive tingling, warm sensation in the mouth. Used in classic Chinese, Japanese and Nepalese dishes, but also quickly being adopted by other cuisines due to its amazing flavor properties.
We spent a long time searching for an organic version of Szechuan pep-per and are thrilled to have finally found one. However, the journey was long and just as thorny as the branches of the Szechuan tree. Our Timur Szechuan is sourced from Nepal, where the thorny bushes grow in the untouched Himalayas at an altitude of over 2000 meters, sometimes to a height of 10 meters.
The small capsules of the berries open up when ripe. The pepper is then hand-picked by mountain farmers. The pepper is transported down the mountain along small paths to be rinsed, dried, and sorted by hand. The sorting process for this pepper – and most other spices – is crucial and consists of three steps: First, the stem and other plant matter are removed, after which the shell of the seeds is separated from the small black peppercorns inside. Finally, the ripest peppercorns are sorted according to their color.
The capsules are brown on the inside and light inside. The Chinese version has a more reddish color, while the Japanese one is typically green.
Szechuan pepper can be ground, pounded in a mortar, or chopped before use.
Timur Szechuan makes an excellent addition to sauces and marinades, or as a crust on meat, mixed with other spices and fresh/dried herbs, soy sauce, honey, and salt. Use Szechuan pepper when preparing a sauce for chicken wings or a warm green bean salad – or simply mix it into your burger meat. The flavourful berries will add acidity and heat to chutneys and pickled or fermented vegetables.
Kung Pao Chicken is a classic dish in Sichuan province in southwestern China. The Szechuan peppers practically define this dish. Keep in mind, however, that this Kung Pao Chicken is said to be incredibly addictive due to its perfect combination of saltiness, spiciness, sweetness, and crispiness.
Of course, the delicious berries can be used in far more than just Asian cuisine. Try adding them to cocktails for a touch of added freshness and heat, on crackers with cheese – or even in a chocolate mousse!
Ingredients: Økologisk Timut Peber (Szechuan variant)
Net weight: 30 g
Storage: In a dark, dry and airtight space