Originating from the same physical and gastronomic region of China, Sichuan pepper is highly used in Chinese, Tibetan, Nepalese and Japanese cuisines .
Resulting from the grinding of the fruits of the Japanese pepper tree, with a certain lemony taste, a good spicy touch, it is ideal for toasting or adding to macerations or as a final touch to meals.
Highly advisable with beef, duck or chicken or with a good fish in ceviche
