Sichuan (also transliterated into English as “Szechuan”) cuisine is known for its bold, fiery flavors that come from the liberal use of chiles, Sichuan peppercorns, doubanjiang (a fermented broad bean ...

Substitute any kind of Asian noodle. It’s the Sichuan peppercorns that give your tongue that distinctive buzzy sensation. Increase or decrease the amount to suit your taste, remembering that ...

His blend combines Sichuan er jing tiao chiles, Sichuan peppercorns, and sansho peppercorns for a tingling, numbing sensation that’s layered with smoky flavor and bright, citrusy notes.

The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless ...

You may substitute the leaves with spring onions ... oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and fry until fragrant, then remove the peppercorns and discard.

Whereas ordinary peppercorns grow on vines, Sichuan peppers are berries of the prickly-ash tree and part of the citrus family. They come in red and green varieties; the red has an earthily floral ...