Fagara, Flower Pepper, Sichuan Pepper – Chuanjiao

Fagara: this spice is known by many names – Sichuan pepper, anise pepper, Szechuan pepper, Chinese Fagara, pepper, flower pepper – but is in no way related to the black and white pepper with which we are familiar. Many species of Fagara have been used in the cuisine and healing arts of China, India and Japan for centuries, the Szechuan species is considered the best.

The densely growing shrub of flowering pepper (Chinese species of yellowwood tree), armed with thorns, thrives in dry areas of temperate zones. It flowers for the first time after about four years and then produces an annual yield of 8 to 10 kilograms of pepper fruit for about fifteen years. The berries are harvested in autumn.

Loose black seeds and seeds from inside the berries should be thrown away: they are very bitter.

Blossom pepper oil can be pressed from the seeds.

Together with chilies, flower pepper forms the basic spice for a number of hot dishes or likewise for steamed fish specialties and pickled vegetables; Fagara is an important ingredient in five-spice powder. In some areas, it is customary to drink tea with a small amount of flower pepper to stimulate the appetite. Flowering pepper stuffed in cloth bags is considered a good remedy for moths and other insects in the closet. Sprinkled in raw long-grain rice, it prevents worm infestations. A few peppercorns in cooking oil keeps it fresh.

To achieve more pleasant taste, roast

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