Szechuan Pepper (Teppal) Grams:1000 White pepper retains the full

White pepper retains the full pungency of black pepper

Its smoky flavour and aroma derive from traditional methods of drying over open flames and render it more suited for spicy dishes

It is used in biryani and masala chai all over the Indian subcontinent

When soaked in water for about 30 minutes

You can treat mouth ulcers with this simple remedy: Crush a few pods of haritaki and boil in a cup of water

Szechuan Pepper (Teppal) Grams:1000 White pepper retains the fullTeppal or Tirphal (Zanthoxylum rhetsa) is a relatively less known spice compared to its more famous cousin Szechuan pepper (Zanthoxylum piperitum). Use of this spice having slightly larger berries is confined to Indias West coast where it appears in fish dishes. Though bearing some resemblance to black peppercorns, Szechuan pepper and its relatives do not belong to the pepper family, but are the dried berries of a tree. Teppal grows in grape like