" Schezuan pepper figures prominently in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses.
" Duck and chicken dishes in particular work well with the spice. Hua jiao yen is a mixture of salt and Szechwan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. Star anise and ginger are often used with it .
" It is also available as an oil (marketed as either "Sichuan pepper oil", "Bunge Pricklyash Oil", or "Hwajiaw oil"). In this form it is best used in stir fry noodle dishes without hot spices. The preferred recipe includes ginger oil and brown sugar to be cooked with a base of noodles and vegetables, with rice vinegar and Sichuan pepper oil to be added after cooking
" The national dish of Tibet momos, a pasta stuffed with yak are flavoured with Szechwan pepper, garlic, ginger and onion. The noodles are steamed and served dry, together with a fiery chile sauce
" Sichuan peppercorns are one of the traditional ingredients in the Chinese spice mixture five-spice powder and also shichimi togarashi, a Japanese seven-flavour seasoning.
How to store schezuan peppers, schezwan pepper, sichuan pepper
Powdered schezuan pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole schezuan peppercorns will keep almost indefinitely, while crushed pepper will stay fresh for about three months