14/08/2026
Think Sichuan pepper is only for mapo tofu?
Seafood is actually one of its best pairings.
Green Sichuan pepper is bright, citrusy, and great with delicate seafood like fish, scallops, and oysters.
Red Sichuan pepper is warmer and more floral — great with shrimp, crab, lobster, and crawfish.
It adds aroma and tingle without overpowering the seafood.
Try it next time you’re cooking seafood.
And if you need some Sichuan pepper, you know where to find us. Link in bio! 😉