KHLA - Sichuan red peppercorns - Fair Trade - 500g Bag cat A

Description

Flavour: Sichuan red pepper is very subtle, and gives off spicy and floral notes, but it is characterised by its yellow lemon flavour. Origin: It was Marco Polo who introduced Sichuan pepper to the Venetians in the 13th century, following his voyages around Asia. This spice made a strong comeback at the end of the 20th century in the food of great chefs around the world. Culture: Hardy and resistant to negative temperatures down to -15 °, Zanthoxyllum Piperitum is a thorny shrub of the rutaceae (citrus) family, which makes it particularly delicate to harvest. In November, the pink berries ripen and their pod separates, allowing the seed to escape. Sichuan red pepper is therefore the pod of this berry. Cooking: Sichuan Khla red pepper is ideal with crustaceans, shellfish and fish thanks to its marked acidity. With meats, it will enhance your poultry—particularly duck. In desserts, its pronounced citrus and lime flavours make it the essential partner of your sorbets, fruit salads and chocolate desserts. This berry can be used in a grinder or whole, and it is generally added right at the end of food preparation, in order to avoid losing its fragrance.