Description
- Sichuan Peppercorn, also known as ban timmur or Nepali pepper, presents itself as a highly spicy and sharply flavored dried berry from the prickly ash family. Often confused with black pepper, this spice features a completely unique taste and, intriguingly, is not associated with the black pepper family.
- Sichuan pepper has special oils that give it a unique citrus flavor and a strong, biting taste.
- Sichuan Pepper is commonly added to dishes like momos, paneer chilli, soups, chutneys, and pickles to infuse them with a zesty lemony taste and a peppery aroma.
- You can add teppal to sauces, marinades, or spice mixes to enhance their flavor. It works well in Sichuan-style sauces, curries, or spice rubs, bringing a delightful touch to your dishes.
- Tongue-Tingling Sensation: Infamous for its unique numbing effect on the tongue, enhancing flavors.
- Distinctive Aroma: Delivers an enticing and captivating fragrance to elevate your dishes.
- Sichuan peppercorn is one of the few spices important for nepali, tibetan and bhutanese cookery of the himalayas