Our Whole Spice Infusions were designed on the principle that cooking whole spices low and slow allows their natural, essential oils to release and infuse into the dish.
While traveling in Chengdu, China Meg discovered aromatic Sichuan peppercorns and brought them home to Jane, which inspire her to create this 2017 SOFI award-winning blend!
Serves 4-6 people: The perfect portion of spices in a bag, so you can infuse our special blend of Sichuan peppercorns, ginger, star anise, and cloves
Best for: slow cooking or pressure cooking Chinese style noodle soups with meat, chicken, or tofu
Most popular dishes:
More recipes: Get inspired by all of our Sichuan recipes