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Soeos Sichuan Peppercorn Powders, Szechuan Peppercorn Powders, Crushed Green Sichuan Peppercorns Powder, Ground Pepper Powders, 4 oz.
| Price: | $9.99 ($2.50 / Ounce) Get Fast, Free Shipping with Amazon Prime |
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| Brand | Soeos |
| Weight | 4 Ounces |
| Package Weight | 0.13 Kilograms |
| Variety | Peppercorn |
| Item Form | Powders |
About this item
- Sichuan peppercorn powder, 4oz
- Sichuan peppercorns have spicy, citrus and earthy aromas. They are perfect for steak, grilled chicken, potato seasoning, soup, risotto and even popcorn!
- Pepper is very suiReady to use as is, no preparation is required.table for use with duck meat. It can also be added to a wok filled with garlic, or added to a saucepan to stew or stew meat. If you make bacon by yourself, there is nothing better than rubbing a plate of pork belly with Sichuan pepper
- Pepper is very suitable for use with duck meat. It can also be added to a wok filled with garlic, or added to a saucepan to stew or stew meat. If you make bacon by yourself, there is nothing better than rubbing a plate of pork belly with Sichuan pepper
- Soeos takes your satisfaction as our highest priority. let us know anytime for questions and concerns, as we value your voice to make things right.
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Product description
Sichuan Peppwe Powders, Szechuan Peppercorn Powders, Ground Pepper Powders, 4 oz. …
Product details
Flavor:Powder | Size:4 Ounce (Pack of 1)- Is Discontinued By Manufacturer : No
- Package Dimensions : 6.4 x 6.1 x 0.7 inches; 4 Ounces
- UPC : 691965294476
- Manufacturer : Soeos
- ASIN : B0777VSNWY
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Best Sellers Rank:
#343 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #1 in Peppercorns
- Customer Reviews:
Important information
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
Customer reviews
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By Elisabeth (Liz) Thacker on August 31, 2019
I used 1 tablespoon that I ground in a coffee grinder and finished off using a pestle and motor to the oil that I warmed. Then, I discarded the peppercorns. The other 1 tablespoon I added whole towards the end of cooking along with the greens of scallions. They all melted into the kung pao without being crunchy. Prior to adding the whole peppercorns, I tasted the dish and it was slightly spicy. Once I addedd them, it was hardly spicy at all. I ended up adding a little red chili oil for some heat. So, the peppercorns obviously were doing their job well.
I couldn't have been happier. The dish was spectacular! I will be adding it to my regular rotation of dinner meals.
Note that after completing our meal, water tasted like it had baking soda or Alka Seltzer in it. The wine tasted off as well. The only thing I could drink that tasted good had to be sweet.
Over time I have tried at least 6 different brands of Szechuan peppercorns. Most need to be hand sorted to remove seeds and stems. One from Amazon actually had far more rejected seeds and stems than usable husks.
I ordered the Soeos Premium from Amazon expecting more of the same but hoping for a small improvement. I was (and still am) amazed by the high quality of the premium and will be buying more in the future.
*Note: If it's your first time cooking with this, use small amounts. It's very potent; over-killed about a 5 qt pot of chili with a tablespoon of it. I would suggest actually sauteeing it in butter, then straining out the peppercorns. Use the butter for seasoning/cooking and you'll get the flavor without the grit and pungent kick of the peppercorns (just try biting into one of these).
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