Peppers and peppercorns share a name and an ability to lend kick to food. But are there any other similarities between the ...

Black peppercorns are used in almost every dish, and that's only one type. Here's where all peppercorns come from and what ...

But, Zhao says, for cooks inexperienced in cooking with Szechuan pepper, the pantry ingredients were intimidating. “Most Americans, they don’t know what to do with Szechuan pepper,” he explains.

The cookbook includes classics such as roast chicken dinners, and duck and pappardelle, “all with a bit of an Asian mum’s twist,” she said, adding that the cookbook is a tribute to her ...

Sichuan pepper is citrusy, floral and fragrant, distinct for its tingly, numbing effect. Not a peppercorn but the berry of a tree in the citrus family, Sichuan peppers are combined with salt here ...

The Sichuan pepper tree’s thorns are a first sign of caution. While the heat of some spices can burn, Sichuan pepper numbs. Harold McGee compares the tingling to licking a nine-volt battery in ...

The Sichuan peppercorns in this recipe are not like the black peppercorns you may find in a traditional pepper mill. Instead, they are the seed husks from a citrus tree.

1 1/2 teaspoons Sichuan peppercorns (see Note) 1 pound large shrimp, shelled, deveined, and butterflied. Kosher s alt. 1/4 cup vegetable oil, divided. 3 scallions — 2 coarsely chopped, 1 thinly ...