Heat and umami are king in Sichuan dishes, a type of Chinese cuisine that comes from the Sichuan province of southwestern China. While it’s certainly true that chilies are extremely important in the local food, Sichuan cuisine is about much more than spiciness. What really makes Sichuan cuisine stand out is its stunning variety of flavors. They say “yi cai yi ge, bai cai bai wei”: ‘Each dish has its own style, a hundred dishes have a hundred different flavors.’ It’s these flavor combinations that truly define Sichuan food.
This month, we’ve created a freshly ground Five Spice Powder for cooking char siu, which literally translates to ‘fork burn’, with ‘char’ meaning fork and siu meaning burn-after the traditional cooking method for the dish. Our Sichuan peppercorns are used to cook the famously seared Sichuan style green beans. As always, more recipe ideas are in our blog and newsletter, so be sure to sign up. Enjoy this month’s spices and don’t forget to tag us @rawspicebar and #rawspicebar with your cooking photos!