More on Zizira Aromatic Szechuan Pepper:
Zizira’s Szechuan Pepper is an integral part of the unique food habits of the local Khasi tribe of Meghalaya. The farmers here cultivate it using traditional methods of farming which has been passed down from generations as they still believe in the benefits of natural farming.
Take a walk around Shillong and you will spot Szechuan pepper trees in the gardens or kitchen backyards of folks from Meghalaya. This is a common sight as these trees bear just enough for self-consumption and for sale at the local markets. Rest assured, our products comes from the same pristine source ensuring you a clean and chemical free spice for your family.
- When harvested, the pepper consists of pinkish-red husk that is sun-dried till it turns brown. It is then separated from the spikes and made ready for storage.
- The spice has a peppery, citrus-like flavor and a unique aroma. It is used in seasoning of chicken, fish, eggplant curries and mixed with chutneys. At times, even the tender leaves of the tree are added, to elevate the taste in fish curries.
- Szechuan Pepper is used as traditional medicine to relieve flatulence, abdominal pain and tooth ache, as it contains anti-spasmodic properties.
- It is also one of the ingredients of the exotic Asian five-spice powder that includes other spices like star anise, fennel, clove and cinnamon.
This spice is commonly used by the people of Meghalaya for flavouring chutneys and for its numbing sensation, to neutralize the heat of the chillies. Read more on the traditional Szechuan chutney recipe
Szechuan pepper provides an intriguing taste to your food. Use it sparingly, as its taste can be strong. You can crush it raw or roast it before adding to your dishes. You can add it before the food is almost cooked so that the light flavor of the spice is retained. The tingling effect it has in your mouth opens your taste buds and helps accentuate the essence of all the other ingredients in your food.