麻辣調味鹽

That Sichuan peppercorn buzz is the real deal, it kind of numbs your tongue for a second before the savory flavor kicks in. I've been shaking it on fried eggs and roasted potatoes all week and it's become a habit.

The citrus note really cuts through the Sichuan peppercorn heat in a way I wasn’t expecting, and a little goes a long way on stir-fried greens. I’ve been reaching for it every night since the jar arrived.

Sprinkled it on roasted chicken last night and the Sichuan peppercorn buzz lingered in a really pleasant way, not harsh at all. The citrus note cuts through the saltiness so well that I've been adding it to eggs and even popcorn. This jar's going to be empty by next month.