Serious Eats: Talk

Sichuan peppercorns?

So my husband and I visited NYC over the summer and had real Sichuan food for the first time and he's now addicted to Sichuan peppercorns.

I bought some peppercorns from our Asian grocery but I don't know if I need to do anything to prep them for use. Do they need to be toasted at all before use? Is there anything I need to do to bring out their flavor and tingly-ness before I cook with them?

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