I am pleased to let you know that Cook's Illustrated is recommending our Joyce Chen Sichuan Peppercorn. About our peppercorns, they commented, "This product triggered a "very pronounced" tingling sensation that "packs a punch." It tasted the most like black peppercorns, with "woodsy, clove-like" undertones."

Cook's Illustrated was looking for both flavor and tingle from Sichual Peppercorn. They tasted the cracked spice with white rice, and also ground in the Cook's Illustrated recipe for Crispy Salt and Pepper Shrimp. The Cook's Illustated taste testers, "preferred those with the most pronounced effect," as in pronounced tingle. Our peppercorns are known for their citrus overtones and tingling sensation.

To enhance flavor, I recommend that you lightly toast the recipe's portion in a dry sauce pan. Also, try our recipe for Dan Dan Spicy Peanut Sauce, which includes our peppercorns.

Stephen Chen, president of Joyce Chen Foods