Common prickly-ash pepper
5 g
Common prickly-ash pepper is an exceptional spice that requires particularly demanding harvesting. It offers a lemony, orange-peel aroma and a numbing effect on the tongue, reminiscent of Szechuan and Sancho peppers. This is why it is sometimes called "North American Szechuan pepper."
It is used ground and sparingly, as its flavors are powerful — and they come through especially well in a fatty base, such as oil or butter.
A few ways to tame it:
- A few turns of the mill over a scallop tartare, a ceviche or a carpaccio.
- Infused into a beurre blanc or an oil to drizzle over fish or seafood.
- A pinch in a vinaigrette, or over a citrus or sea buckthorn dessert.
Grind it just before serving: a small amount is enough to wake up an entire dish.
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Product of Québec
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