The red Sichuan was imported into Europe in the 13th century when it was the star of the kitchens of noble mansions. He later disappeared European kitchens until the 19th century. Sichuan has a slightly spicy unique flavor, lemony, woody, floral. This spice is soft and long on the palate and has a power anesthetic on the tongue.
This is an excellent seasoning for poultry, meat, to marinate fish or even in baking.
