50Hertz Green Sichuan Peppercorn Oil

Flavor notes: Lemon with strong floral notes. The tingling level is comparable to the red. The citrus note makes it ideal for use with fish and seafood because its refreshing citrusy character helps reduce the fishy smell. It also works well with chicken and vegetables too, giving it a lively zing in soups, gravies or stews. A little goes a long way!

Red vs. Green Sichuan Pepper: Many people are unaware that Sichuan pepper comes in two varieties - Red and Green. They are not in different stages of maturity but two plants with distinct flavors (think of red wine grapes and white wine grapes). Both are native to Sichuan, and while the red ones have been used in cooking for thousands of years, the green variety is more boutique and has only become popular in China in the past 20 years.

Ingredients: First-grade, cold-pressed, non-GMO rapeseed oil, Fresh Green Sichuan Pepper

Storage: Keep in a cool and dry place or refrigerate to prolong life and aroma