Green Sichuan pepper has a more robust and earthy flavour than its better-known red cousin. Its lemony aroma makes it ideal for seasoning fish, pork and poultry.

Lesser-known than its red cousin, the Sichuan green pepper has a flavour of its own. It is called upon in seafood and fish stir-fries. Prized in traditional Chinese cuisine for its floral, citrus and peppery fragrance as well as for its mouth-numbing quality, which is why it is often paired with chiles in Sichuanese cooking. 

Toast Sichuan green pepper lightly with some salt and grind to create a delicious dip for fried meats and crisp fried squid and shrimps. It also pairs well with ginger and star anise. Green Sichuan pepper is always a fine addition to any peppercorn blend.