Soeos Sichuan Peppercorn Powder 1oz (28.3g), Non-GMO Verified, Szechuan Peppercorn, Ground Sichuan Green Peppercorns, Green Sichuan paper Powder, Mapo Tofu Essential Ingredient

Decided to make chili garlic onion crisp at home since it would be cheaper than buying the little store bought jars. Unsure if this was the right “grind” size but this is what I went with. The powder smells so good! Only used about 2 teaspoons in each jar. Very tasty! I probably should invest in a larger size, but this worked for the recipe I needed it for. I would buy again, I really loved the smell.

Definately does the trick, but need to use almost a teaspoon at a time (I add mine to raman noodles in home-made broth) to taste the exotic tingling effect. I've added several tablespoons to a bottle of toasted sesame oil to try to extract as much of the flavor as possible, but havent had much occasion to try it out yet to see how it compares in strength to just using the dry spice straight as a seasoning. This spice is basically unheard of in my neck of the world wide woods, but I happened to have a severe migraine at a scheduled luncheon with my brother at a specialty noodle restaraunt which offered this stuff in one of its dishes. I like spicy, so I ordered it; but since I'm obviously not asian, the restaraunt server gave me a cautious warning about it—I guess because other unwary locals have ordered it and ended up having panic attacks because they didn't understand it's SUPPOSED to taste like that, which of course just created undeserved drama for a respectable restaraunt. I jokingly hoped that their sichuan oil might help my headache...... about 10 minutes before it completely subsided after sampling about a tablespoonful of the seasoning oil. The painkilling effect only lasted for about an hour, but this wild sichu a n stuff saved a nice afternoon with my bro. Later on, I found science articles online discussing how sichuan will be used in future medical research to study the nervous system, due precisely to its extremely unique flavor-effect (it literally tastes like a 9v electric shock feels!) and mild numbing properties.

Perfect in making chicken tenders. I love the bulk quantity.

I like it very much except it tastes salty

THESE ARE THE ABSOLUTE BEST EVER! I LOVE Sichuan peppercorns. A lot! Been buying for several years. Can be expensive but what a unique seasoning. I am VERY picky about what I have ordered. The green peppercorns are far higher in the mouth numbing treat than the red. But green are more difficult to find. I have tried MANY products and they have been OK to pretty good. But these are just absolutely EXCELLENT!!! If you know Chinese food like I do, and really want to get the real flavor and tingling, you will not go wrong here. I am just so happy with these I am overwhelmed they are so good. Have 3 more pounds in my shopping cart to purchase tonight. I dont write many reviews, but this product is so superior good I feel compelled to spread how good these are. Hopefully someone new to the spice will get these and really experience what this spice is supposed to be like. I just cant over emphasize the quality and flavor and at about 1/8th the price of other brands. Buy these, you will be very happy and pleased that you did! Great job Soeos!!

I bought this peppercorn powder on Amazon because I couldn't find it in my relatively small city. It is fantastic in Kung Pao Chicken! Here's the recipe I used (from Cook's Illustrated): 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes ¼ cup soy sauce, divided 1 tablespoon cornstarch 1 tablespoon Chinese rice wine or dry sherry ½ teaspoon white pepper 1 tablespoon Chinese black vinegar 1 tablespoon packed dark brown sugar 2 teaspoons toasted sesame oil Stir-Fry 1 tablespoon minced garlic 2 teaspoons grated fresh ginger 2 tablespoons plus 1 teaspoon vegetable oil, divided ½ cup dry-roasted peanuts 10 - 15 dried arbol chiles, halved lengthwise and seeded 1 teaspoon Sichuan peppercorns, ground coarse 2 celery ribs, cut into ½-inch pieces 5 scallions, white and light green parts only, cut into ½-inch pieces 1 For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside. 2 For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl. Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool. Return now-empty skillet to medium-low heat. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds. 3 Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chickenis cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes. Stir in scallions and peanuts. Transfer to platter and serve.

Tastes Great !

Soeos is the go-to brand if you're looking for Sichuan peppercorns. Very aromatic, citrusy, and floral with the numbing, tingly effect when you consume it. The perfect addition to homemade chili oil, Sichuan cuisine, and mapo tofu. Great value for the money. Very satisfied!