Spices known as Sichuan

The plant is native to the mountains of the Sichuan region of China, hence its name.   It is characterized by fruity citrus notes. 
It is widely used in kitchens Asian, it is interesting for meat dishes. 
The crushed leaves are perfect for fruits in syrup, with a strawberry dessert.   The wood is also fragrant. 
The branches are perfect for smoking fish or meats barbecue.   In the mouth you will have three sensations when testing our Sichuan.   At first the aromas will invade your mouth, then a tingling will come following your sensitivity, and then a light anesthesia will follow.   Recipes: Suitable for your salads, your marinades but also enhances your fish, your mousses with chocolate. When cooking your jams