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Sichuan peppercorns

Not actually peppers, but dried berries of a shrub that's a member of the citrus family. They are best dry-roasted until they start to smell, as this brings out their best flavour. Keep them in a sealed jar and grind them in a peppermill as required. They are also known as 'sansho' and when ground they're a necessary ingredient of Chinese Five Spice Powder.

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