NPG Sichuan Green Peppercorns 4 Oz, Mouth-Numbing Spice, Strong Szechuan Pepper Flavor, Essential for Chinese Sichuan Cuisine, Mapo Tofu, Kung Pao Chicken

Nice and potent. It number your tongue.

Wondering what the diff is between red and green Sichuan peppercorns? Of course you can google it, but the TL:DR is (1) color (d'oh!) and (2) greens are less strong tasting, but - paradoxically - more numbing. You're welcome.I do like these, and I don't think I've ever gotten Sichuan pprcorns this potent from any of my local Asian markets. Potent as in I made Mapo Tofu and a family member kind of couldn't handle it. Now I know that I was overcompensating with other Sichuan pprcorns in the past - which, to be fair, may have always been the red varietal.Numb tongue! Say that, five times fast. With a mouthful of peppercorns!

Excellent! Love this peppercorn!

First time using this, it definitely numbs your mouth has a unique flavor I over did it first time using lol

I have a love hate relationship with this food. On the one hand, I can't seem to get enough of this. On the other, well, it's not exactly what I expected. By "numbing spice" I figured this meant that it blunts the taste of hot spices, allowing you to eat much spicier food than normal.It's more like an extreme tingly slightly pea-flavored aftertaste. It tastes less like peppers and more like green beans or something. I wouldn't call it hot, but it wasn't what I assumed for numbing either, more like it easily takes over a dish. I had a stir fry dish with onions, garlic, meat, crushed red pepper, and snow peas. And numbing peppers. After a few of those mixed in, there was a strong taste that go worse when I ate the snow peas. But even though I hated that, every few days, I add some into some dish. I hate that aftertaste, and I want more of it.

Don’t listen to the reviews of people complaining it’s all “husks”. It’s supposed to be the outer shell not the actual black seed on the inside. The black seed is bitter and this is the not the “peppercorn”. The berry has the title effect, and there is a seed inside, when the berry is dried out, the berry splits open exposing the black seed that looks like what a typical black peppercorn looks like, only smaller. You actually want to remove the seed, and only use the “husks” or outer shell. This gives you tingling effect and I love it! Made some very tingly avocado oil with them, and plan to make some spice mixes.

More numbing/tingling than the Natruen red or green that I purchased previously, if that is what you are going for. These seemed to have a stronger effect of bringing out the flavor of the dish as well. I suspect that each brand varies from one batch to the next, making it hard to compare.

Fragrant