- FoodBook - find out about new food taste and experiences

Sichuan pepper: Revision history

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

29 December 2023

19 December 2023

5 December 2023

3 December 2023

  • curprev 06:3506:35, 3 December 2023‎ FoodBookSysop talk contribs‎ 1,006 bytes +1,006‎ Created page with "https://amzn.to/3R4m7Vv https://m.media-amazon.com/images/I/7189RGqXfgL._AC_SX522_.jpg Sichuan pepper (Chinese: 花椒; pinyin: huājiāo; Nepali: टिमुर, romanized: timur), also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, and in Nepal and north east India. Despite its name, Sichuan pepper is not closely related to black pepper or chili p..."
Retrieved from "https://www.foodbook.cam/Sichuan_pepper"