Sentences with phrase «szechuan peppercorns»

I added some szechuan peppercorns, because he likes a bit of heat, and it was a nice addition.

This dish gets its distinctive flavor from Szechuan peppercorns, which have a mild, peppery heat.

A taste of East Asia with notorious regional ingredients including Szechuan peppercorns, lemongrass, seaweed, ground kaffir lime leaves and shiitake mushroom powder - all freshly ground & blended into recipe - ready spice blends for cooking your favorite dishes like Japanese or Thai green curry or your favorite Szechuan recipe!

It's actually a mixture of cinnamon, fennel seed, cloves, star anise, and szechuan peppercorns!

Whether it's a squiggle of sriracha on top, or chili oil, or Szechuan peppercorns, something spicy will bring it to life.

Instead of the usual hot sauce, they get their fiery kick from Szechuan peppercorns and dried red chiles.

Place 2 teaspoons black peppercorns and 2 teaspoons Szechuan peppercorns in the pan and toast until fragrant, 2 to 3 minutes.

Five - spice powder is a Chinese spice blend combining equal parts cinnamon, star anise, clove, fennel, and Szechuan peppercorns, and can be found these days in most well - stocked grocery stores.

Chinese five spice blend contains cinnamon, star anise, fennel, szechuan peppercorns and cloves, so you can either leave it out of the recipe completely, or add a few shakes of ground cinnamon, ground fennel, and black pepper (whole szechuan peppercorns can be found in Asian grocery stores, but if you don't have them, more black pepper will add a little extra heat).

Instead of delivering heat, Szechuan peppercorns provide a unique, light tingling sensation that adds zing to delicate Brussels sprout leaves.

This sounds like a wonderful new way to enjoy Szechuan peppercorns, which I love.

It's actually a mixture of cinnamon, fennel seed, cloves, star anise, and szechuan peppercorns!

Your version of Sichuan shrimps looks great, kind of remind of of sambal udang tomato yumssss Hey, next time, you might wan na wow them more even more, using spicy szechuan peppercorns hehehe..

Szechuan peppercorns — Szechuan peppercorns are a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine.

The exotic Szechuan peppercorn is perfect for Asian dishes and leaves a burst of zingy, citrusy flavor on the tongue.

Lee Anne Wong gives pub fare a fiery kick by braising chicken wings in a Szechuan peppercorn and dried chile - spiked ale before frying them; the reduced braising sauce gives them a sticky, spicy finish.

SPICES: crushed red pepper, caraway seed, paprika, onion powder, grain mustard, celery salt, black pepper, Szechuan peppercorn, chili powder, silver leaf