Green Sichuan pepper has a distinctly different flavour than the red Sichuan pepper and has become very popular in Sichuan over the past couple decades, as its fresh, lemony taste is a great match for fish, chicken and vegetables. It is also used frequently in hot pot and noodle dishes. 
 
Our Sichuan Pepper has not undergone the once-required heat-treatment process that for so long robbed Sichuan pepper of some of its punch. 
 
The peppercorns are hand-picked and dried by the farmers before being machine-sorted once and then hand sorted twice! as only the top grades of pepper are. 
 
Sichuan peppercorns are typically toasted and ground to a coarse or fine powder. Alternatively, you can heat them in hot oil to infuse the flavor and remove the peppercorns altogether. we love using them whole as you get the best zing and flavour.