12 hours ago, liuzhou said:The green peppercorns are indeed a variety of Sichuan peppercorn. The ones you are probably used to are the red variety. I have both, but I suspect the green ones are rarer outside China.
Green Sichuan Peppercorns
@liuzhou, you're correct, the green ones are definitely more rare outside China, at least in the US. I only started seeing them recently and not frequently, which is a shame because I really like them!
From what I remember eating around Chengdu a year and a half ago, mapodoufu and similar dishes (such as shuizhu niurou, "water-boiled" beef) used the red Sichuan pepper, whereas primarily seafood used green, but I'm sure it's more subtle than that.
