Pure ground pepper from the Chinese region of Sichuan , one of the 5 gastronomic regions of China, where spices abound and stands out for its spicier touch than the rest.
Dishes such as ants climbing the tree or beef with pink ginger give us a lot of subtlety but a lot of consistency due to the spiciness.
And it is strange because the Sichuan pepper, unlike the pepper fruit that we are used to in green, black or white, is less spicy per se and, in turn, much more fruity but when combined with salt and the wok in Hua jiao yan, or in the Ma La flavor when accompanied with red chilli, or with the ginger mixture, all this is enhanced by giving the dish a pleasant but spicy spiciness, after all.
It combines very well with star anise, it serves as a base for five spice, it is not only used in Chinese cuisine, but also in Tibetan and Bhutanese cuisine because it grows there in large quantities.
