(Isstories Editorial):- New York, Jun 7, 2018 (Issuewire.com) – There is no doubt about it, Szechuan cooking has swept the world. From Asia to North America, Europe, Africa and beyond – everyone is enjoying the magnificent captivating flavors of Szechuan.
But putting your finger on what makes the culinary tradition so special can be a challenge. How often have you tried to duplicate your favorite dish only to find your creation falls short?
Experts will tell you peppercorn is at the heart of classic Szechuan flavor. But using black pepper doesn’t seem to even approach the right taste. Yes, black pepper is familiar, but in this context it takes foods in entirely the wrong direction.
What is missing?
Szechuan chefs say the secret to great taste and wonderful dishes is Authentic Szechuan Peppercorn. Szechuan peppercorns are also called Sichuan Peppercorns.
Our finest example is Soes Grade A Red Sichuan Peppercorns. These have far few seeds and delightful stronger, more potent flavor. It has a remarkable and unforgettable numbing taste that gives a tingle to your mouth. It’s sends Kung Pao Chicken, Mapo Tofu, and even simple baked chicken and steak into flavor heaven.
Sichuan peppercorns are not hot like black pepper or chili peppers. These special peppercorns have light lemony overtones and a little tingly numbness on the tounge. Master chefs say this sets the stage for hot spices. Sichuan peppercorns work with other spices to give them far more flavor, character, and sheer deliciousness.
The special numbing quality of Sichuan peppercorn is caused by natural 3 percent hydroxy alpha sanshool. This is entirely natural and not created with chemicals. It has been used in traditional cooking for centuries and is a favorite used by smart cooks everywhere.
To use these peppercorns, lightly toast the small seed pods. Then crush them and add to food. It’s as simple and easy as that. Right away you will notice how much more flavorful any food is. And that’s without adding MSG or other chemical treatments that can cause allergies or unwanted reactions. This completely natural herbal peppercorn is healthy, safe, and perfect for good wholesome cooking.
We’ve found Sichuan peppercorns taste amazing on baked chicken. Also a fabulous topping for baked potato. Soups go from bland to incredible just by adding a few crushed corn pods. And a lot of people put it on popcorn. Butter and a little peppercorn can make simple popcorn a very low calorie gourmet treat not found in stores or restaurants.
Soeos Authentic Szechuan Grade A Red Sichuan Peppercorns are raised by ethical farmers who insist on the very highest standards. They use premium weather conditions, lots of sun, and plenty of love to create these special peppercorns that have earned a hallowed place in culinary lore.
Peppercorns are safe to use, have not toxins, and simply taste amazing. If you are an experienced Szechuan cook and have tried other peppercorns, you will immediately notice the far better inspired quality of Soeos Grade A Peppercorns. You get more flavor, fresher quality, far fewer seeds, and that famous numbing, buzzing quality in your mouth that makes this spice the queen of Szechuan.
Buy your supply today available in convenient 4oz packages. Available on Amazon: www.amazon.com/Soeos-Authentic-Szechuan-Peppercorns-Essential/dp/B071CX48ZS
Be sure to buy 2 or 3 packages so you always have enough Grade A Peppercorn on hand. Once you try it, you’ll want to use it on everything!
Soeos is a New-York based retail brand. We dedicate to offer the highest quality dried goods. You can find the most fresh and authentic Szechuan dried chilies, peppercorns, bay leaf, anise, and more.
For more information visit: https://soeos.com/