These peppercorns are the highest pharmacological grade on the planet (Grade A and B are pharmacologically similar, the difference is only in physical appearance as grade A are used primarily for gifts).
They have a delicious salty-citrus flavor, encourage salivation and enjoyment of all foods, and a strong “ma” or numbing spice quality.
They are great when used in stir-fries, bbq rubs, and seasoning blends and are extremely healthy for the gastrointestinal microbiome.
Sichuan Peppercorns, Fagara or Hua Jiao in Chinese Pinyin, is one of the most commonly used spices used in Chinese cuisine, especially dishes in Sichuan Chinese restaurants, and is integral to the healthy anti-fungal diet of Sichuan province.
In the practice of Traditional Chinese Medicine (TCM), this slightly spicy, warm herb is often used to stimulate the taste buds to take more nutrition from food, warm the body, get rid of cold and dampness, and protect the stomach and spleen.