Sichuan pepper (also Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, rattan pepper, and mala pepper) is a spice commonly used in the Sichuan cuisine of China's southwestern Sichuan Province.
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Sichuan peppers have been used for culinary and medicinal purposes in China for centuries. The two varieties most commonly found in China are Honghuajiao , or red Sichuan peppercorns.
The peppercorn may be used whole or finely ground, as it is in five-spice powder.Ma la sauce, common in Sichuan cooking.
Sichuan pepper is also available as an oil. Sichuan pepper infused oil can be used in dressing, dipping sauces, or any dish in which the flavor of the peppercorn is desired without the texture of the peppercorns themselves.
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