Soeos Sichuan Peppercorn Powders, Szechuan Peppercorn Powders, Crushed Green Sichuan Peppercorns Powder, Ground Pepper Powders, 4 oz.

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.

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!!

Got for a Jet Li recipe. It worked fine. Has unique numbing effect, which takes a little getting used to.

Takes a lot to even start numb lips.

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!

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.

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

I bought a cookbook that calls for this spice, and leaving it out would change the flavor. Couldn’t find it locally.