Often mistaken for chile peppers that generate a super spicy heat, Sichuan “peppers” are actually berries from the prickly ash tree native to eastern China and Taiwan. With their concentrated bright, citrus-like flavor and characteristic numbing effect, green Sichuan peppers do not deliver a whopping heat, but rather a tingly and tactile sensation that adds dimension to all kinds of dishes.
Unlike many other Sichuan peppers available in the United States, 50 Hertz Sichuan pepper is never heat-treated, meaning that its vibrant color and pleasant numbing effect is at maximum potency. Additionally, they partner with farmers in Sichuan, China who deftly harvest these berries from the thorny prickly ash tree and dry them until their husks open, releasing its inedible inner black seed. Fewer black seeds means higher quality peppers.
How to use
When it comes to Green Sichuan peppers, a little goes a long way. The green variety is known for delivering a more potent tingle than their red counterpart and therefore, need only to be used sparingly.
Toast green Sichuan peppers in a dry skillet for about a minute and then grind over anything that needs a tingly kick—from scrambled eggs to pasta—or mix with salt and other spices to create a spice rub for beef, roasted eggplant and other vegetables. Simmer whole husks in soups and stews to add a zesty kick or add crushed Green Sichuan peppers to breadcrumbs when making fried chicken.
About the producer
Named in reference to the frequency of the prickly sensation that these potent peppers generate, 50 Hertz was co-founded by Yao Zhao and Lois Goh. Together, Zhao and Goh are on a mission to share Sichuan pepper’s vibrant and versatile flavor with more people outside of China. Working with trusted farmers in Sichuan and Gansu, 50 Hertz imports both red and green Sichuan peppers to the United States.
