Sichuan pepper (Zanthoxylum pip.), also known as Japanese pepper, anise pepper or Chinese pepper, is a plant species from the rue family. It produces a spicy-tasting spice and is not related to black pepper. It is characterized by its tingling taste, which causes a feeling of numbness on the lips and tongue.
Use:
Many dishes from Chinese and oriental cuisine that tolerate a good portion of spiciness harmonize perfectly with this pepper.
Storage:
Black pepper should be stored dry and ideally airtight to retain its intense aroma for a particularly long time.
