Red Sichuan Pepper

Origin & Story

Red Sichuan pepper comes from the highlands of China and is obtained from the dried husks of the fruit of the Zanthoxylum shrub. Botanically it is not a pepper in the classic sense, but a spice in its own right with a long tradition in Chinese cuisine. In the province of Sichuan especially, it is an indispensable part of many dishes and known for its unique mouthfeel – prickling, slightly numbing and refreshing at the same time.

Highlights

Compared to green Sichuan pepper, the red variety is milder in heat, but aromatically deeper and more complex. It smells intensely of citrus, wood and exotic flowers. Responsible for this are its essential oils, which bring an unmistakable freshness. Characteristic is the so-called tingling effect, which produces a slight tingle and numbness on the lips and tongue.

Quality

Only the finest red fruit husks from the Chinese highlands are used. At my manufactory the husks are carefully sorted by hand, freed of bitter seeds and filled in small batches to preserve their volatile aroma.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

Sichuan pepper should never be cooked along with the dish. I add it only at the end or toast it briefly in oil. For an authentic Chongqing Chicken it is indispensable – and just as exciting combined with chocolate or in a drink.

Recommended use

• For Asian classics like Chongqing Chicken or Mapo Tofu

• As a finish over fish, mushrooms or vegetables

• Surprisingly good in desserts or cocktails

Recipe idea

Chongqing Chicken with red Sichuan pepper
View recipe

Origin / Ingredients

China.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.