Sichuan or Sechuan "pepper", characterized by a citrus flavor, actually comes from a Chinese thorny rutaceae. Its lemony, sparkling flavor goes well with meats, salads and desserts. The scent of Sichuan is subtle and very rich. Slightly lemony and woody, it has a slight anaesthetic property that gives a slight tingling sensation on the tongue and slightly numbs the palate.

Despite its name, this spice has nothing to do with the pepper family but rather with the lemon family; the rutaceae. This berry is very fragrant but only the shell of the berry provides its aroma. It is used dried and ground. It is one of the oldest known Chinese spice, first used to flavour dishes and wines dedicated to the Gods, then used to flavour tea.

Sichuan pepper was imported to Europe by Marco Polo in the 13th century where it was the star of the kitchens of the noble residences of the City of the Doges. It then disappeared from European kitchens until the 19th century. Today it is making a comeback in Western kitchens.

In order to preserve all its flavors, Sichuan pepper can be infused whole in a syrup, a compote or crushed in a sauce.

Origin: China