STRONG AROMA AND FLAVOUR: Sichuan peppercorns’ unique aroma and flavor are not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth. They give Chinese peppercorn oil a tingling, buzzing, numbing sensation.
ESSENTIAL INGREDIENT FOR CHINESE CUISINE: Ground Sichuan Pepper is often used as a seasoning for roasted meats and poultry, and other food. It can remove the fishy odor and increase appetite — an essential ingredient in Chinese Five Spice and many Asian dishes.
NO ADDITIVES: Sichuan peppercorns are all-natural, sun-dried without additive coloring. We never add anything else to any process.
HOW TO USE: Lightly toast the tiny seed pods, then crushing them before adding them to food. Perfect for making Szechuan pepper oil. Simply fry dry chiles, Sichuan peppercorns in hot oil, and your Szechuan style pepper oil is ready to serve!
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4. ONTRUE Dried Beancurd Sticks, Asian Tofu Yuba, Good Source Of Protein, Non-GMO, Vegan, Great Gourmet Gift, 9.88 Oz (pack of 2)
HEALTHY INGREDIENTS: The ingredients are only soybean and water, NON-GMO, no extra adding.
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5. Lee Kum Kee LKK Chili Bean Sauce (Toban Djan) 13.0 Ounce
This unique Tofu Press design allows you to leave your Tofu pressing in the fridge without having to return to it to increase the pressure. The water collects in the outer container, so it is mess-free with no need for paper towels
Tofuture’s Tofu Press was designed and patented by Tofu-Lovers in the UK
Tofu is a fantastic, low-fat, no-cholesterol, gluten-free source of protein and a nutrient-rich staple in diets all over the world
Shop-bought Tofu often comes in water to keep it fresh, pressing this water out will improve the texture and allow it to absorb flavour
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Vegan and Vegetarian Society Accreditation and SATRA approved
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8. Soeos Authentic Szechuan Grade A Red Sichuan Peppercorns, Tingle and numbing Effect, Less Seeds, Strong Flavor, Essential for Kung Pao Chicken, Mapo Tofu, 4 oz.
Sichuan peppercorns’ unique aroma and flavour is not hot or pungent like black, white, or chili peppers. instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
They give chinese peppercorn oil (ususally szechuan peppercorn oil) a tingling, buzzing, numbing sensation.
Lightly toast the tiny seed pods, then crushing them before adding them to food. also perfect for making szechuan pepper oil. simply fry dry chlies, sichuan peppercorns in hot oil. and your szechuan style pepper oil is ready to serve!
Sichuan peppercorn is one of the few spices important for nepali, tibetan and bhutanese cookery of the himalayas
100% money back guarantee. if you are not satisfied with our products, you can get a full refund when we receive your item.
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10. Chinese Mabo Tofu Sauce (Mild) – 5.29oz [Pack of 3]