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|Country of production||Giappone|
|Mode of preservation||Conservare il luogo fresco e asciutto al riparo dalla luce diretta del sole|
Country of production:
The pepper of Sichuan has a special flavor: it is not pungent as the black pepper or the chili, but after the spicy, has a slight aroma of lemon and leave in the mouth a slight numbness. Unlike the true pepper, the seeds are discarded and we use only the shells that contain them; which are usually roasted and ground just before their use in any recipe and are generally added at the last moment, fires now extinct. In the chinese cuisine is often accompanied by ginger, and star anise. Is usually used for dishes of fish, duck, chicken and the fried eggplant. You can find often in the form of oil, pepper of Sichuan, which is used, together with ginger, brown sugar and rice vinegar, in the preparation of noodles fried. In Japan it is used in noodles, soups and chicken dishes. They also use the whole leaves of the plant (kinome) for aromatizing dishes and vegetables, especially bamboo shoots, and to decorate soups
100% japanese pepper
Mode of storage:
A cool, dry place away from direct light
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