Purchase and use of Sichuan pepper?
There is an amazing Oriental supermarket near where I live and I noticed that they sell two kinds of Sichuan pepper (in peppercorn form).
One is greenish, the other brownish/reddish.
Can anyone tell me the difference?
I'm also a bit worried about the due date, which is 6 months from now. Could the pepper seriously go off after that?
Other than the obvious (Chinese dishes), what dishes do you specifically use Sichuan pepper with?
Last, but not least, do any of you put it into the pepper mill with black, white, and red pepper?