Sichuan pepper bears its trademark with its unique taste and numbing effect, like no other spice. This pepper is typical of Chinese cuisine and goes well with  wonder with spicy dishes for a taste feast in your palate. 
 Green Sichuan pepper remains rarer than red since it is still cultivated in nature today and therefore more difficult to control. This variety is collected in Sichuan Province in China and carries a very strong scent, which equals Sansho pepper in Japan. Green Szechuan pepper is much more lemony than red. 
 
 Flavor : Pepper, Lemon ++, "Anesthetic"
 
 Use : at  fry in neutral oil to flavor its oil before cooking meat or tofu  or to  to grill  dry 2-3 min to release the aromas and then crush them. Then add at the end of cooking in both cases. Ideal to accompany meat, fish, or tofu. Chinese favorites: Chongqing chili fish soup 酸菜 鱼 or 酸汤鱼
 
Origin : Sichuan Province, China
 
 Quality  : green berries, AAA