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Recipes with Szechuan Pepper

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World Spice Chili Crunch

| Jamie Aragonez

Condiment, Sauces & Dressings

World Spice Chili Crunch is a staff favorite soon to be a fan favorite. The wave of chili crunch obsession spread through the World Spice team like wildfire thanks to the genius who gifted each and every one of us a jar. This incredible condiment satisfies on every level. The ...

Bebinca de Rabano (XO Daikon Cake)

| Sherrie Hahn

Entrees, Side Dishes

This recipe from The Adventures of Fat Rice, the August 2017 Cookbook Club selection may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it.  From the Author: "Throughout the Portuguese-speaking world, bebinca basically describes some...

Curried Beef and Tendon with Turnip

| Sherrie Hahn


We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice by Abraham Conlon, Adrienne Lo, and Hugh Amano. From the Author: "In Macau “turnip” usually means daikon, or another large radish, so ...

Kung Pao Chicken

| Sherrie Hahn


Many Americans would be surprised to learn that their favorite Chinese dishes are either not Chinese at all, or greatly altered from the original. Our March 2017 Cookbook Club selection, Phoenix Claws and Jade Trees by Kian Lam Kho helps cut through the confusion with dozens o...

Szechuan Compound Butter

| Amanda Bevill

Sauces & Dressings, Pastes

This delicious Szechuan compound butter neatly captures the elusive flavor of Szechuan pepper. The mild peppery bite is in perfect balance, and the tingly aftertaste lingers in the most pleasant way. A hint of lemon and scallion complete the flavor profile. We enjoyed a gener...

Szechuan Lemon Curd

| Amanda Bevill

Brunch, Desserts, Sauces & Dressings

We are always game to try an adventurous spice pairing, and this one came out a winner! Lemon curd is a delightful decadence, sweet-tart and intense, and made even more exceptional with a fresh zing of Szechuan pepper. In this Szechuan lemon curd, the tingle lingers on the pal...