Sichuan peppercorns
Method: Dry-toast at 225 to 275°F for 45s to 2 min.
Toast on the low side, high heat kills the sanshool tingle. Sift out black seeds after.
Flavor
bright, numbing, citrusy
Method: Dry-toast at 225 to 275°F for 45s to 2 min.
Toast on the low side, high heat kills the sanshool tingle. Sift out black seeds after.
bright, numbing, citrusy