Soeos Sichuan Peppercorn Powders, 4oz (113g), Szechuan Peppercorn Powders, Crushed Green Sichuan Peppercorns Powder, Ground Pepper Powders

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.

Very yummy and helps make my Asian dishes even better. Bout the same price as a grocery store so not bad price.

Like it.

👍👍

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 cubes¼ cup soy sauce, divided1 tablespoon cornstarch1 tablespoon Chinese rice wine or dry sherry½ teaspoon white pepper1 tablespoon Chinese black vinegar1 tablespoon packed dark brown sugar2 teaspoons toasted sesame oilStir-Fry1 tablespoon minced garlic2 teaspoons grated fresh ginger2 tablespoons plus 1 teaspoon vegetable oil, divided½ cup dry-roasted peanuts10 - 15 dried arbol chiles, halved lengthwise and seeded1 teaspoon Sichuan peppercorns, ground coarse2 celery ribs, cut into ½-inch pieces5 scallions, white and light green parts only, cut into ½-inch pieces1 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.

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!

Product was cheap and might not be the highest standard but a good introduction to the product itself to try out

The smell reminds me of sawdust.. it doesn't feel like peppercorn bits either. The taste isn't great not anything like the whole peppercorns.. after sharing it with family and friends to make sure it wasn't just me. We all decided this is trash.