urban platter Sichuan Peppercorns, 30G | Sichuan | Schezwan | Pepper Corns | Mouth-Numbing Spice | Red Sichuan Peppers | Imported, Black Pepper

The quality is good. Some of the peppercorn (about 40% of the whole lot) have seeds inside so those need to be removed one by one. Quite a painstaking process. I use only the husk in my recipes because crushed seeds turn out as grit in food and I don’t like that. If you don’t want to remove the seeds, it’s best to bundle up the peppercorns, tie them in a muslin cloth and drop it in the curry to extract flavour. Also can make Sichuan peppercorns oil by slow frying the seeds and straining them away.But if you want to roast and crush them to use as powder in your food, then better remove the seeds.Secondly, these are, I guess, the Indian variety of Sichuan Peppercorns. The taste and aroma is mild, so you have to use more to add flavour. Chinese ones are reddish pink in colour and quite sharp to taste.

This is timur , a peppercorn used in Nepal, not the sichuan peppercorn used in chinese cooking. They are different from my experience.This one is darker - not red like sichuan pepper. The aroma is different. Also the taste is more citrusy and doesnt cause the same degree of numbness as sichuan pepper. I just bought this to be sure that its not the sichuan pepper. I get my sichuan pepper directly from China as there doesnt seem to be any seller in India of the Chinese product and i use sichaun pepper regualrly in my cooking.Two popular Indian variants are teppal grown in south India and Timur grown in the Himalayan regions. But they are different from sichuan peppercorns. These two vairaints are easily available online now. But authentic chinese sichuan pepper is very hard to find.

I was expecting something stronger

Good

Too Expensive

These are not sichuan peppers. They don’t have the typical taste and flavor. I won’t be buying it again.

Good one

Very costly according to the product low fragrance no such upto grade tasteless