The Szechuan Berry gets its name from the Asian region where it grows, Szechuan, in China. The small berries grow on shrubs with crimsone foliage. The berries are intially green, turning red and then brown as they ripen. They open gradually to release the two seeds inside... leaving the tasty husk for us!
Already appreciated in ancient China for its mixture of freshness and heat, its power and its aphrodisiac properties, the Szechuan berry is even said to have embalmed the walls of the "pepper rooms" of the luxury Chang’an palace with its mesmerizing perfume. It arrived in Europe in the 13th century when Marco Polo imported it to Venice where it charmed the chefs and enhanced every dish until it fell into culinary oblivion. It returned to fame in the 19th century. Its aromas of lime and notes of dried flowers and acidy cherries go perfectly with foie gras, a pan-fry of green asparagus or a sticky chocolate cake.
It is a MUST for any chef or food buff !
|Genus and botanical species||Zanthoxylum piperitum|
|Ingredients||red Szechuan berry.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|