NPG Premium Szechuan Red Peppercorns Sichuan Whole Peppercorns 8 oz, A Mouth-numbing Spice, Red Sichuan Peppers for Kung Pao Chicken, Mapo Tofu, and Chinese Cuisine

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.

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 was unable to find Szechuan peppercorns locally, so I’ve found these. They are by far the highest quality Szechuan peppercorns I have ever owned, and they are full of tingly mouth numbing flavor. My Mapo tofu was incredible.

This is DELICIOUS!!! But I was looking for more flakes, and this was very much a bit more powdery than we're like. Regardless, very good flavor!!!

This is the most potent Sichuan Pepper I have ever used, and proves too much of a good thing can be bad. I was excited to get this spice yesterday in time for a dinner party with Szechuan Dan Dan Mian noodles, as I had run out of the last of an old bag of the peppercorns I'd bought a couple of years ago in Boston's Chinatown. I based my recipe on the recently published Cook's Illustrated one, and I had been using half the amount the recipe suggested, with good results. My old Sichuan pepper was never as potent and fragrant as this, but did get bitter if you used the suggested amount. So I was thinking it would be interesting to see what such fresh spice would do. I made my usual sauce, but the result was horribly over-spiced, almost poisonous tasting. The mouth tingle was too much, and the flavor was one note as the Sichuan pepper overpowered every other flavor, masking the umami of soy sauce and hoison sauce, chili pepper powder, ginger and garlic (and I used a lot of very fresh garlic). Really disappointing and my dish became almost inedible. I had to apologize to my in-laws who were the guests. Next time I will probably use a tiny pinch, 1/8th of what the original recipe called for. I suspect this product is far more potent than the stuff Cooks Illustrated used to base their recipe upon, by at least one order of magnitude. In an appropriate amount I think it will be fantastic, but I am going to have to calibrate on what that appropriate amount will be.

Others have commented on the intense scent and flavor of these peppercorns. They’re not lying! Maybe the peppercorns just very fresh or processed differently from other brands, but they’re really good.Cheap, too.

This is a must have ingredient to make Szechuan style dishes. Am very satisfied with this product. Came in a secure and convenient package. Seasons Szechuan cooking as it is supposed to.

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

Good peppers. They got a strong numbing effect, and got some seeds out of them too :)

It is okay

This was not sifted or sorted.There are a lot of black seeds in the center of many of the peppers. Which is nuisance to clean and sort through. Not impressed