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The Szechuan Berry was appreciated in ancient China for its mixture of freshness and heat and its aphrodisiac properties.

It was brought to Europe by Marco Polo in the 13th century.
Six hundred years later, it returned to fame and is now considered a must have for any culinary buff. This berry (Piper piperitum) is harvested in July in China in the province of Sichuan.

Once ground with a pestle and mortar, it releases citrus flavours and notes of dried flowers. It is available in two colours: Green Szechuan Berry and Red Szechuan Berry.