Szechuan pepper (Zanthoxylum piperitum) is named after a mountainous region in China where it has been cultivated for centuries. In China, it is mainly used in Sichuan cuisine and is revered for its unique aroma. For centuries, this aroma has been used to enhance offerings to gods and gifts for lovers. Marco Polo brought this plant to Europe in the 13th century, where it was particularly appreciated by the Italian nobility. From the 19th century onwards, it conquered the rest of Europe. Great chefs discovered it at the end of the 20th century and enjoy its aroma and taste.
This spice, which is rare in Europe and called ‘flower pepper’ in China, is not actually pepper. The strong, thorny shrub grows in the foothills of the Himalayas and belongs to the Rutaceae family, which includes citrus fruits. Its berries are picked and dried and have a citrus scent.
The scent
Sichuan pepper exudes a mixture of fresh citrus and spice notes. It is strong, aromatic and does not smell like black pepper or chilli. Its complex bouquet contrasts notes of fresh citrus fruits, green and bergamot with warm, spicy notes. Szechuan pepper is rare in Europe. Its fragrance will give your rooms a unique, harmonious undertone.
100% natural alcohol from French beetroot.
Duration: 8–12 weeks
A commitment to tradition
Professional collaboration with Robertet enables Carrière Frères to offer an exquisite product steeped in tradition. In August, the berries of the Szechuan pepper are harvested in the Himalayas, home of the Qiang people, where it is grown at an altitude of over 2000 metres. Szechuan pepper is particularly revered in the Mao district. It is strong and aromatic and is cultivated using innovative, environmentally friendly, traditional methods. Each berry is hand-picked on local farms, sorted and dried in the sun. Robertet's research work, from harvesting to selection, brings out the full flavour and freshness of this spice.
