Does anyone know where to find Sichuan peppercorns in L.A.? And, some favorite uses? I have a wonderful Jeremiah Tower recipe for lamb racks marinated in Sichuan peppercorns and honey.
Anyone know if you can buy the big cello bags in Chinese markets?
I like to prepare some for immediate use and keep them on the side ... the rest are left in the hulls for later use.
I put some in a big cast iron skillet and heat them until they release their full aroma. Then I throw them in the Cuisinart and whirl for a minute or two. Put them into a large dry sieve and sift.
Throw away the large hulls and reside that was left in the sieve. Put the sifted powder into a small jar with a tight lid and use for whatever recipe you desire.
5 lb. bag for $5.00. Smaller sizes also available.
1421 E. Valley Blvd.
Alhambra, CA 91801
For good recipes try some of these(I double the amount of Sichuan Pepper in all recipes, since the USDA ban they seem less potent):