Green Sichuan peppercorns are a member of the prickly ash family which also includes Sichuan peppercorn. They are not related to chili peppers or black peppercorns despite their name. Green Sichuan peppercorns have a fragrant citrusy aroma with a deep earthiness and juniper-like finish. They are characterized by their distinctive numbing effect on the tongue which is used to enhance and improve spicy flavors. Green Sichuan peppercorns are earthier, more herbal, and taste stronger than their red counterparts.
Uses: Cook Sichuan peppercorn in oil to bloom their flavor and make an infusion. Use this flavorful oil to add complexity, aroma, and numbing spice to your foods.
Sichuan peppercorns as a spice refers to only the husk. A high quality Sichuan pepper has little to no black seeds, few stems, and intense aroma.