Despite its name, this spice has nothing to do with pepper but rather with lemons: the rutaceous plants. This berry is very perfumed but only the hull brings aromas. It is used dried and crushed. It is one of the most ancient Chinese spice known, first used to perfume dishes and wines dedicated to the Gods, then to perfume tea. The Sichuan pepper was imported to Europe by Marco Polo in the 13th Century, where it became a star in noble kitchens of the city of the Doges. It then disappeared from European kitchens until the 19th Century. Nowadays, it reappears in Western cuisine. It is characterized by a subtle and very rich citrus flavour. It has soft anaesthetic properties which creates a slight tingling sensation on the tongue and numbs the palate. As many spices, it is advisable to roast it for two to three minutes in a dry pan to release all the flavours. It will beautifully complement pork stew, all types of white meat as well as pasta and rice. Used sparingly, it will perfume salads. You can add flavour to your seafood with Szechuan pepper, in particular fish, the mix is delicious! It can even be used in desserts to delicious results, especially with chocolate, but also fruits. Sprinkle some in your cakes, pies and fruit salads. Finally, it is a pure delight with duck breast.

Chic Shot® collection, the choice of flavours collector and amateur! Chic Shot is a range of high quality spices carefully selected by SUR LES QUAIS, packed in mini glass jars. From n°1 Saffron to n°30 Matcha Tea, this collection gathers rare and intact flavours: Ras el-hanout, Lemongrass, Cumin, Tandoori, Cardamom, Vanilla or Long Pepper... Each mini jar can easily stored in the kitchen and keep the precious content perfectly fresh, with no waste. The spices come with a specific index card detailing suggestions for use of the spice in everyday cooking.