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Red Szechuan berry

Szechuan berries were already renowned in ancient China. Their citrus yet spicy flavours are ideal with fish, foie gras, chocolate, strawberries and pineapple. Use lightly crushed just before serving.

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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 !


Additional Information

Country China
Post No
Ingredient Red Szechuan berry
Storage conditions Keep at room temperature in a dry place
Allergen Allergen free
Use By date 5 years
Nutritional info No
Botanical genus and species Zanthoxylum bungeanum
Other names Flower pepper, mountain pepper, Chinese pepper Sichuan, Chinese coriander, Huajiao.
Culture mod Cultivated, Native
Color Red
Intensity scale Fierce and Fiery (7/7)
Aromatic footprint Empyreumatic, Fruity, Vegetable


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