Soeos Sichuan Peppercorns, 4 Ounce(113g), Authentic Szechuan Red Peppercorn, Numbing and Tingle Effect, Less Seeds, Strong Flavor, Essential for Mapo Tofu, Kung Pao Chicken and Asine Cusine

As soon as I opened the bag, the smell took me back in time. I can usually only get the dried peppercorn seeds where I currently live, so it was exciting to see the vibrant red color (Photos do not do justice), and smell that fresh Sichuan smell. I made my favorite chili oil, and I was surprised that I got the numbing spiciness from the peppercorns so soon. Usually, it takes 24 hours to infuse and get that taste, but I got it as soon as I tried it (a few minutes after it cooled down), and then 7 hours later, it was excellent! I will be using this spice in Hot Pot sometime, but this spice is so versitile, I'll be exploring new recipes. Good value for money. Will buy again.

nice and numbing, great quality, worth the extra cost.

These are the first Szechuan peppercorns I've ever bought, so I don't have a lot to compare them to. Here's my experience. They're very attractive and fresh-looking. They smell great when the bag is opened, very unique. The packaging is also attractive and reseals well. As other reviews mentioned, there are a fair number of seeds still in here. Sometimes that matters and sometimes not. I have used them as a spice in a jar of pickles, and in that sort of use (where they are a flavoring but not actually consumed), the seeds don't seem to matter a bit. However, if they're going to be ground up or used as an ingredient in a dish where they will be eaten along with the food, taking the seeds out is not difficult but can be time consuming. I de-seeded a heaping teaspoon of them, and it probably took me 5 minutes or so. They certainly give you that numb tingle! My best description is kind of a metallic buzzing numbness. The description of touching a battery to your tongue is not far off. As an ingredient in a jar of pickled okra I made, they give an interesting flavor, and the numbing creeps up on you after a couple bites. I find it a pleasant and interesting layer of the taste/texture experience. Overall, these seem to be very good quality. After receiving them, I found one of my local Asian markets carries a different brand, but I haven't bought any to compare. If you primarily use them in recipes where they are ground or consumed, you may want to shell out a little more for the ones that are supposed to have fewer seeds. I understand eating the seeds is unpleasant.

Never bought before… very spicy. Seems softer than regular black peppercorns but could be normal. We needed for a recipe, other wise might not buy again due to personal preference… nothing to do with the product.

These are just great. They impart generous heat but most importantly to the appropriate recipe, they produce the numbness and tingling of the tongue that characterizes Sichuan (or Szechuan) cooking. I am becoming more adventurous in cooking. They give you quite a lot, but the bag has a good airtight seal, so they stay fresh.