Colour: faded dark rust size: a small peppercorn popped open, insides hollow. texture: slightly knobbly density: low stem: small one often intact Distinquishing characteristics: pale bit of parchment in each half, looks like it used to suspend a seed.

These puppies are not ‘‘true’ pepper. Dry fry them in a skillet and grind with 50% Xichuan and 50% coarse salt.

Keywords: Information, Spices, Chinese, Ancient Cuisine, Condiments, Spice Mixes and Rubs, Pepper

Share →
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.