The cold weather makes us crave spice and variety in our diet. A slender red or green chilli set on a dish of almost anything definitely piques our excitement and interest, and even the sight and aroma can do wonders for the body and mind. Spices used in Chinese cuisine perform various functions in enhancing or even subduing over-powering flavours that can come across too strong. Come to think of it, they all have their part to play in serving the dining experience and providing vitality at the same time.
Our szechuan style chicken or king prawn dish is the perfect concoction of sichuan pepper with spring onions, red chillies and a delicious sauce to bring comfort as well as robust vitality to the heart. Sichuan pepper is also known as Chinese coriander. Grown abundantly in the Sichuan region of China, its literal meaning is the flower pepper. The hull of the seed is often used for medicinal purposes. It is curious to note that it has hints of citrus that gives it a complex flavour like no other chilli pepper.
For a scintillating pairing of spice, add one of our greens and steamed rice to your meal –there’s nothing quite like it. Stay tuned for future posts that will talk more about our ingredients and how we are continuously working to fine tune our burst of flavours.
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