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SZECHUAN PEPPER (Sichuan Pepper)
Also known as Chinese pepper, flower pepper, and sansho pepper. Dried berries of the prickly ash tree with a peppery taste, citrus aroma, and lingering fizzy sensation on the tongue. The dried and powdered leaves of the same tree are called sansho and used in Japanese cooking.

If You Don’t Have It
Substitute 1 tbsp (15 mL) Szechuan peppercorns with:
• 2 tsp (10 mL) black peppercorns + 1 tsp (5 mL) finely grated lemon zest
• 1 tbsp (15 mL) salt-free lemon-pepper seasoning

To Vary the Flavor
Substitute 1 tbsp (15 mL) Szechuan peppercorns with:
• 1 to 1-1⁄2 tbsp (15 to 22 mL) shichimi togarashi (spicier; combines Szechuan peppercorns, dried red
   chiles, sesame and/or poppy seeds, dried orange peel, and nori)

See also PEPPERCORN; SANSHO