Spice of the Month - Sichuan pepper

Sichuan pepper (or Szechuan) is also known as anise pepper or Chinese Coriander.

It comes from China, Japan and North America

Sichuan pepper is not part of the pepper family – it is actually the berry of the prickly ash tree.  It does taste peppery and lemony though.  If you use a lot of it you end up feeling a bit numbed by the heat.

Sichuan pepper is an ingredient in 5 spice powder

Heat it in a dry pan and then grind and mix with salt

My Recipes – Sichuan ribs, Duck Confit with Savoury Cherry Sauce, Sichuan Chicken, Sichuan Plum Pork, Sweet & Sour Pork, Pork Belly, Stuffed Boneless Leg of Lamb, Crispy Skin Chicken, Spicy Mince Lettuce Cups, Peppered Tuna with Sharp Rhubarb Sauce

BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley

Discovering Vegetables, Herbs & Spices by Susanna Lyle

Spice Market by Jane Lawson

Spicery by Ian & Elizabeth Hemphill

Spices & Natural Flavourings by Jennifer Mulherin

Spices by Sophie Grigson

Spices Condiments and Seasonings by Kenneth T Farrell

Spices, Salt and Aromatics in the English Kitchen by Elizabeth David

The Cook's Companion by Stephanie Alexander