Sichuan pepper has a distinctly fresh, citrusy aroma with subtle pine resin notes and its characteristic tingling sensation. Together with chilli, it creates the famous ma-la flavour effect — a combination of numbing and spicy sensations. Its aroma is best released by lightly toasting the peppercorns in a dry pan before use. They can be used whole or crushed in a mortar.

Savoury dishes and sauces: Excellent with duck, pork and beef, oily fish, wok-fried vegetables and tofu, as well as spicy oils. It pairs particularly well with chilli and garlic.

Desserts and drinks: Used sparingly and finely crushed, Sichuan pepper creates an intriguing contrast in citrus desserts and dark chocolate creams, as well as in gin and tonic cocktails.

Tip: Lightly toast the peppercorns in a dry pan for 1–2 minutes before grinding, just until their aroma begins to release. In cooking, mainly use the reddish outer husks — the hard, dark seeds are best removed to avoid an unwanted gritty texture.

“Sichuan pepper is one of those ingredients that completely changes your understanding of what a spice can do to your taste buds. It does not burn like chilli and is not as sharp as white or black pepper — its electric, tingling sensation and bright citrus note simply awaken the palate. At Pavāru māja, we love experimenting with it by combining Asian elements with our own local ingredients — for example, duck breast, wild mushrooms, or even homemade ice cream. It gives a dish a special spark and an unforgettable finish.” — Ēriks Dreibants, Chef

Our Sichuan pepper comes from the mountainous regions of Sichuan Province in southwestern China, where it has been cultivated and harvested by hand for thousands of years. In this region, it holds a special place in culinary tradition and has become one of the defining spices of Sichuan cuisine. In ancient China, Sichuan pepper was highly valued not only in cooking, but also as a room fragrance and in traditional remedies. In traditional Chinese medicine, it has long been associated with supporting circulation, appetite, and digestion.