From the prickly ash tree, Sichuan peppercorns are dried, rust-colored berries with hair-thin stems and open ends. The open, rough skins reveal a brittle black seed, but the true spice is the empty husk. The husks are mildly peppery and earthy with hints of citrus peel and floral scents. This peppercorn is the main ingredient of Chinese five-spice blend. For best results, slightly dry roast for two minutes, crush and use on green beans, stir-fried vegetables and roasted meats. I love it on roast duck breast and wild game.

Comes in our signature airtight tin, which measures 2-1/2 inches in diameter and 1-3/4 inches in height.