Description
- Sichuan peppercorns from Sikkim are known for their unique flavor and aroma.
- They have a numbing and tingling sensation on the palate
- Sikkim's Sichuan peppercorns are often used in Sikkimese, Tibetan, and Nepali cuisines to add depth and complexity to dishes.
- They are a key ingredient in various traditional Sikkimese dishes.
- Sichuan peppercorns from Sikkim are prized for their high quality and distinctive taste, making them sought after by chefs and home cooks alike.
Our sichuan peppercorns locally know as Timmur in Sikkim, has a unique aroma and flavor that is neither hot like chilli peppers nor pungent like black pepper but has slight lemony overtones and creates a tingly