Indian Sichuan Peppercorn

Our Indian Sichuan Peppercorn is an indigenous wild plant sourced from west Garo Hill district of Meghalaya. We have collaborated with the farmers in remote villages of Meghalaya to ensure this elusive spice has been cultivated in fertile, unprocessed soil and is pure and flavourful.

Indian Sichuan Pepper is used a lot in Chinese Cuisine to make Sichuan Oil and Sichuan pepper sauce. However, it is also used in Mangalorean, Chinese, Japanese and some Himalayan Cuisine. People in Meghalaya use this spice to make chutneys and add to elevate the flavour to the traditional meat dishes.
You can use this for both mid-eastern grills, soups, roasted eggplant, chicken, fish curry etc.
Chefs use its numbing sensation to balance the heat of chilli pepper. It is mostly roasted or ground before adding to dishes or infused with oil and salt for a savoury seasoning. A few corns, mixed with other spices are more than enough to deliver the flavour.

Pahari Roots Indian Sichuan peppercorn is a rich source of Potassium, Vitamin A, Iron,
Manganese, Copper, Phosphorous.
Traditionally Sichuan peppercorn was used to relieve flatulence, abdominal pain, toothache, reducing cramps and bloating. It also helps in strengthening the bones and improves immunity.

Take a pan and add a thinly sliced onion, tomato, chopped ginger, and garlic.
2. Sauté until it turns golden brown.
3. Add carrots, beans, capsicum and any other vegetable as per your liking.
4. Cook the vegetables for 5-7 mins.
5. Mix rice flour or cornflour with some water. Pour some more water (if necessary) to
smoothen the flour mix.
6. Add this mix to your pan with 2 glasses of water and let it boil for 10 mins.
7. Finally, add spring onions, coriander leaves and our coarsely crushed Indian Sichuan
peppercorn.
8. Give it a quick stir and turn off the stove.
Now, enjoy our flavourful yet nourishing stew, where neither your taste nor your health is
compromised!