The Essential Sichuan Peppercorn, (Paperback)

Are you bored with "ordinary" Chinese dishes?
Are you eager to try something new?
Have you prepared an authentic Gong Bao Ji Ding (you may be familiar with its milder Western cousin, "Kung Pau Chicken")?
When it comes to unique Sichuan cuisine, Sichuan Peppercorns give numerous dishes an exciting zing!
Let me help you through the fascinating experiences only Sichuan Peppercorns can offer. You won't be disappointed!
Before Capsicums (hot peppers, Habaneros, Thai chile peppers, etc.) were introduced into China, Chinese cuisine used the berries of the Prickly Ash to spice up dishes.
Originating in the Sichuan Province of Mainland China (hence the name), Sichuan (Szechuan) peppercorns are not true peppers, but the fruit of the Prickly Ash.
They don't actually add any heat to a dish. Most Sichuan dishes pair these peppercorns with Chinese hot Chile peppers, hence there can be a reputation of intense heat.
What Sichuan Pepper and Peppercorns DO is to impart a numbing effect to your taste buds that stimulates your body to think its eating something hot.