Cook with Sichuan pepper
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Professional copper saucepan — ultimate thermal control for sauces
Professional copper saucepan — ultimate thermal control for sauces
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
About
Sichuan pepper is a spice made from the dried pericarp of a plant of the genus Zanthoxylum in the family Rutaceae. It is commonly used in Sichuan cuisine of China and in the cuisines of the Himalayas. Despite its name, Sichuan pepper is not closely related to black pepper or chili pepper. Instead, Zanthoxylum plants are in the same family as citrus and rue.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
9 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds