Sichuan red peppercorn, is a spice commonly used in the Sichuan cuisine of China. When eaten it produces a tingling, numbing effect. The spice has the effect of transforming other flavors tasted together or shortly after. It is commonly used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known as mala. \
Country of Origin: China
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.
