Pahari Roots Indian Sichuan Peppercorn (90% unseeded) from The Hills of Meghalaya | 100gm

Great product! The packaging is very smart and makes it easier to store the peppers once opened. Used it to make chilli oil and has a fantastic flavour. Highly recommend!

I've been searching for Sichuan peppers since 2 years and now the quest is over. These are not 100% chinese sichuan peppers but those would be difficult to get or expensive. These are the indian variety of sichuan peppers but I've used it to make Chinese chilli oil and its turned out awesome. It has a sweet and strong aroma with sweet, tingling taste when made. The only drawback was I had to still clean and remove some of the seeds, though they do mention 90% deseeded

An excellent product and serves it purpose in cuisine.It would appear that most of the reviews I came across are written by folks who have no concept of this pepper.This seems to have more flavor then the Thai brand being marketed

DISCLAIMER:This is not a paid review. I am a food enthusiast and saw many people with the misconceptions about the indian peppercorn, so i thought i should make some doubts clear.Also, Before slamming the seller for not sending you whole peppercorn[that is with seeds], let me tell you this, seeds in these peppercorn are useless in cooking. They tend to ruin the taste if grinded and are usually hazardous for your teeth as those suckers are very hard. Hence they are removed. Instead, you should be thankful to the seller for deseeding it for you(trust me its a headache.)____________---------------_____________REVIEW:My review is based after using it for making my sichuan peppercorn infused chilli oil.Introduction:After comparing a lot of sellers and being confused with the comments like "its fake, its not sichuan peppercorn," on every sellers page, i finally bought from pahari root for testing.Now for starters let me make this clear:Indian sichuan peppercorn is known as triphal, rattan pepper, tirphal or tippal [local name] in northeast india and near himalayan region. That doesn't mean its not sichuan peppercorn. It is sichuan peppercorn. So to all those claiming it to be fake, you should research well before slaming the seller.Sichuan peppercorn grows in sichuan region of central China, South korea, Japan, Malaysia, Phillipines, Taiwan, Bhutan Thailand, India( Nagaland, Meghalaya, Arunachal Pradesh, Sikkim), Nepal, Pakistan and other Himalayan region. Hence, there are different varieties of Sichuan peppercorn but they all are related to one genus.So Yes, there are different breeds of sichaun peppercorn.Now those claiming this peppercorn is fake because sichuan peppercorn is red in color and not green. Either you don't know or your research is incomplete. Nevertheless, there are 2 predominant color of sichuan peppercorn available green and red. Watch the youtube channel My name is Andong(not my channel but is much more informative.)Now, Red sichuan peppercorn has a pungent taste, sharp numbing effect. But it doesn't last long. Green sichuan peppercorn (the triphal or Indian sichuan peppercorn falls here.) on the other hand, Has a citrus flavor and also has numbing effect similar to the red one, but here the numbing stays longer in your mouth.So now, i hope i made it clear. People who claim this as fake are talking about chinese prickly ash breed sichuan peppercorn or mala pepper (search online you will find it.)Does that mean indian variety is bad or of low quality? Certainly not. Though the numbing effect is not as super sharp as the chinese one, the numbing effect on this one lasts longer and grows on you overtime.Now for the after usage review part of the units i received:I tasted this indian sichuan peppercorn( chewed about a tablespoon directly.) For cross checking and found the following features:(1) as soon as you chew it, you can taste citrus flavor coming out of the peppercorn.(2) slowly you will start feeling some tingling effect on your tongue.(3) after a few seconds[roughly 10 seconds] of tingling effect the numbness comes into play.(4) this numbness would gradually increase in your mouth and would stay there for almost 10 minutes before fading away.(5) The numbness in the unit i received is not as sharp as the other Sichuan peppercorns i tasted ( Seller, this means you need to improve your product quality, considering the high cost you charging.)I used these ingredients to make my chilli oil:Oil used: Sesame oil ( you can use sunflower/rice bran/peanut oil/coconut/canola oil)Hard aromatics:(1) mix of dry kolhapuri, kashmiri and guntur red chilli.(roasted,seeds removed, grinded it to rough flakes shape and not powder). ( I like spicy foods)(2) black cardamom (1)(3) Bayleafs (4-6)(4) cinnamon ( 2-4 one inch sticks)(5) star anise ( 2 whole anise)(6) javantri leafs(3 whole)(7) cloves (5-7 pieces whole)(8) black pepper (around 3 tablespoon whole.)(9) indian sichuan peppercorn (20 grams).(10) roasted sesame seeds (10-15 grams).Soft aromatics:(1)onions.(2 whole)(2)green onions.(3-4 whole).(3)garlic ( 15-20 big cloves of garlic)(4) ginger ( 3 inch de-skinned piece)Steps to make the oil:(1) take the desired vegetable oil you want to use in a pot, kadhai or a wok.(2) heat it to around 200-210 degree celcius.(3) once done, add the hard aromatics slowly(oil is very hot, please be cautious as the oil would start behaving wild.)(4) once hard aromatics are in the oil, keep stirring for around 1-2 minutes on slow-medium flames.(5) after that, keep red chilli flakes, garlic cloves(chopped to fined pieces), roasted white sesame apart in a glass or ceramic container with some salt and add the rest wet aromatics in the oil slowly.(6) after adding the wet aromatics in the oil keep stirring the oil occasionally until the wet aromatics turn into krisp dark golden brown color.(7) once done, remove everything from the oil and set them aside if you want to add them later in the oil.(8) switch off the flame and let the oil rest for 5-7 minutes so that the temperature reduces from 200°c to around 120°c-140°c and then add the oil slowly in waves into the glass/ceramic container which has the ingredients from step no 5. As you add the oil slowly make sure to stir the oil you poured in the container so it doesn't burn your chillies or garlic.(9) add the entire oil in the container and leave the oil undisturbed for atleast 8-10 hours. Keeping it for a day is recommended.(10) enjoy the oil with any asian cuisine. Indian dishes go well with it as well. ;)The chilli oil i made turned out to be good, has the numbing effect of this sichuan peppercorn. But it could have been much better if the peppercorn i received in the unit was of a little more good quality.I would give it 3.5 star out of 5 and would hope the seller to take this feedback in a positive way to improve their product which would in the end improve their sales and help them grow more.Thanks.

First of all it says that 90% of it are unseeded but actually it is totally opposite. 90% of them are with seeds. Secondly it doesn't have much flavour . The packeting is good though.

Being from Meghalaya I love local products and when I found Pahari Roots it felt like home. The peppercorns were fresh and spicy just the way i wanted! Try their products and support local businesses

Very low quality product, the tests as if the extract of flavour already used, low taste

Good product have been using this on making lentils and all my other mix veg cooks ! Just buy it you would get addicted