Mac Khen Pepper

Mac Khen pepper (wild Vietnamese Szechuan pepper)

lemony, sour, sparkling

May contain traces of celery, mustard and sesame seeds.

Vietnam

Mac Khen pepper is Vietnamese Szechuan or Sichuan pepper and it is harvested exclusively wild. However, botanically, it is not a pepper, but belongs to the citrus plants and has a slightly sour taste. After consumption, a slightly sparkling feeling, similar to the effect of carbonic acid in the mouth, is noticeable. By the way, it was forbidden to import Szechuan pepper into the USA until 2003, because of fears that a species of bacteria could be introduced that endangered local citrus and orange production. Today, the import is allowed again, as the pepper is heated to about 70°C beforehand, which kills the bacteria.

This item is delivered in a small spice can with aroma lid.

meat, fish, stew/soup, vegetables

Asian, Chinese

Grind the mortars or in a mill and do not let it simmer for too long, otherwise the aromas will evaporate. Please use sparingly as the taste is very intense.

Grinding directly before use – pre-ground pepper only contributes to sharpness.

Mac Khen is a good addition to spicy or sweet-sour dishes, such as grilled poultry, veal or lamb. This pepper is also ideal for seasoning fruit salads, with melons, nectarines or peaches. A very special insider tip is mac khen's refinement of celery puree.

Crispy chicken