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Baiweizhai Sichuan Pepper Powder is a finely ground spice made from the dried husks of Sichuan peppercorns, known for their unique, tingling sensation and citrusy flavor. Sichuan peppercorns are an essential component of Chinese cuisine, especially in Sichuan dishes, where they provide a numbing heat that complements the spiciness of chili peppers.
Baiweizhai sichuan pepper powder 30gr
€3.25
VAT included
Baiweizhai Sichuan Pepper Powder is a finely ground spice made from the dried husks of Sichuan peppercorns, known for their unique, tingling sensation and citrusy flavor. Sichuan peppercorns are an essential component of Chinese cuisine, especially in Sichuan dishes, where they provide a numbing heat that complements the spiciness of chili peppers.
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Features of Baiweizhai Sichuan Pepper Powder:
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Distinctive Flavor:
- Citrusy and Floral: Sichuan pepper has a bright, lemony flavor with subtle floral notes.
- Tingling Sensation: Known for its numbing effect (ma la) on the tongue, balancing heat in spicy dishes.
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Finely Ground: The powder form makes it easy to incorporate into dishes without having to grind whole peppercorns.
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Versatile Use: While it's commonly associated with Sichuan cuisine, the pepper powder can be used in a wide range of Asian and global recipes.
Common Uses:
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Sichuan Dishes: Essential for dishes like mapo tofu, kung pao chicken, and hot pot, where it contributes to the signature "numbing and spicy" flavor (ma la).
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Dry Rubs and Marinades: Use as part of a spice rub for meats, tofu, or vegetables to add depth and heat.
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Seasoning: Sprinkle over stir-fries, noodle dishes, or roasted vegetables for a touch of numbing spice.
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Soups and Broths: Add to broths or soups for an aromatic and warming effect.
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Chili Oil: Combine with chili flakes and oil to create a Sichuan-style chili oil for dipping or drizzling over dishes.
Tips for Using Sichuan Pepper Powder:
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Start Small: The numbing effect of Sichuan pepper can be intense, so start with a small amount and adjust to taste.
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Balancing Heat: Pair with chili peppers or chili oil for the classic Sichuan "ma la" (numbing and spicy) experience.
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Storage: Keep in a cool, dry place to maintain its freshness and potency.
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