The unique ingredient that makes Chongqing [CHAWNG-ching] cuisine so fabulous is trapped within the Sichuan Peppercorn, those petite prickly flavor grenades that kick off a disco in your mouth with their signature mouthwatering tingly buzz.
The prickly peppers are berries of the prickly ash tree, a member of the citrus family, and once banned from import by the United States Department of Agriculture (USDA) from 1968 into the early 21st century over the fear of the damage it might have to the citrus industry. Turns out that with a little heat and passionate advocates for flavor, food lovers everywhere can now freely enjoy this culinary marvel, one of the secrets behind authentic Sichuan taste.
Bold. Packed with goodness. Ready to launch a mala revolution.