NPG Premium Szechuan Red Peppercorns 16 Oz, Sichuan Whole Peppercorns, A Mouth-numbing Spice, Red Sichuan Peppers for Kung Pao Chicken, Mapo Tofu, and Chinese Cuisine

Amazing fruity flavor and slight numbing/tingling on the tongue. Makes food a better experience.

Exactly what you want. Very floral scent. Definitely gives you the numbing sensation. Fresh, packaged well. Seems to be high quality though I'm not a szechuan expert.

These pepper corns are of excellent quality. As soon as I received, made some hot chili oil and, of course, added some of the peppercorns to it. The flavor is all that you could want from these very fresh spicy, tingling peppercorns. Highly recommend andgive them 5 stars.

It's amazing, it's a lot cheaper (50% cheaper) than the package I got at my local asian grocery store. It has a lot less twigs and black seeds in it too, but unfortunately they still had some. Though to be clear, im no professional chef, so I'm not sure how important it is to spend time to remove all the black seeds and twigs, but i do anyway. 9.9/10, saves me a lot more time and money than what i previously had, just wish it didn't have those seeds and stems

Once upon a time I bought some Sichuan peppercorns from a well known spice store online. It came in a tiny 0.9oz bag and all they had was green ones. They were okay. These are a whole new level in comparison. 4 oz in each bag, and when first opened the scent was heady. I used some of the red ones last night in a lovely water cooked beef dish and it really made the dish zing. Now I can get back to doing some serious Sichuan cooking

We like a really spicy carrot cake and wanted to go beyond the cinnamon, nutmeg, ginger, etc used. So we found a recipe that called for these. We couldn't find them in the stores and so ordered them online here. They arrived in time, have such a unique smell and flavor and made our carrot cake turn out beautifully! I loved that they arrived vacuum sealed and were fresh when opened. They come in a resealable bag, but we will transfer these to our mason jars and vacuum seal them so they stay fresh longer.

I made a Kung Pao Chicken recipe using this spice. The seller delivered right on time and I'm sure the spice is exactly what it should be, so no issues there. But for me personally, it really overpowered the dish and ruined it for me. If I ever use this again (not likely) I would use maybe 10% of the qty called for in the recipe. It was like I poured a tube of Orajel that people numb kids teeth with into my food. My whole mouth was numb. Strong flavor as well. My recommendation would be to start very slow using this, and ramp up if you're liking the flavor and numbness. Good luck!

Its good enough when you can't find anything really fresh here in US, definitely better than chinatown old stale sichuan peppercorn. Although there’s quite of bit of branches and those black seeds which you need to take it out. Want to share when you are making this as a powder, please make sure you dry roast, then grind in mortar and pestle (recommended, if you do it with electric grinder, it grinds peel, seeds that you didn't catch will turn this powder more in bitter taste) and then make sure you sift to eliminate some peels. It taste numbing, smells great. Once you make some powder, use within 2 weeks for fragrance and taste. And of course, some dishes don't require powder form but seeds itself. Its good overall. I’m okay with it