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Soeos Authentic Szechuan Grade A Red Sichuan Peppercorns, Less Seeds, Strong Flavor, Essential for Kung Pao Chicken, Mapo Tofu, 4 oz.

by Soeos
4.5 out of 5 stars 187 customer reviews
Amazon's Choice recommends highly rated, well-priced products available to ship immediately.
Amazon's Choice for "sichuan peppercorns"

About the product
  • Sichuan peppercorns' unique aroma and flavour is not hot or pungent like black, white, or chili peppers. instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
  • They give chinese peppercorn oil (ususally szechuan peppercorn oil) a tingling, buzzing, numbing sensation.
  • Lightly toast the tiny seed pods, then crushing them before adding them to food. also perfect for making szechuan pepper oil. simply fry dry chlies, sichuan peppercorns in hot oil. and your szechuan style pepper oil is ready to serve!
  • Sichuan peppercorn is one of the few spices important for nepali, tibetan and bhutanese cookery of the himalayas
  • 100% money back guarantee. if you are not satisfied with our products, you can get a full refund when we receive your item.
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Product Description

Product Name: Szechuan Peppercorns
Origin: Szechuan, China
Weight: 4 oz
Shelf Life: 18 Months
Storage: Cool and dry place. Stored in air-tight bag or jar. Avoid direct light.


Product details

Size: 4 Ounces Regular
  • Product Dimensions: 9 x 6 x 1 inches
  • Shipping Weight: 2.4 ounces (View shipping rates and policies)
  • ASIN: B071CX48ZS
  • UPC: 691965293752
  • Item model number: SOSP1
  • Average Customer Review: 4.5 out of 5 stars 187 customer reviews
  • Amazon Best Sellers Rank: #2,370 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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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.


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187 customer reviews

4.5 out of 5 stars

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September 19, 2017
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March 17, 2018
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January 13, 2018
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June 26, 2017
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November 3, 2017
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March 10, 2018
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