Brown peppercorns are the flowers of the prickly ash, dried and used as a seasoning. They are also known as Sichuan or Szechuan peppercorns, or sometimes simply Chinese pepper.
brown peppercorn See Szechwan peppercorn.
Chinese aromatic pepper See Szechwan peppercorn.
Chinese pepper See Szechwan peppercorn. ...
Reddish-brown peppercorns, much stronger than either black or white peppercorns of the West. Usually sold in plastic bags. Will keep indefinitely in a tightly sealed container.
Szechwan vegetable ...
Szechuan Peppercorn - Also called Szechwan peppercorn, Sichuan Peppercorn, Szechwan Peppercorn, Anise Pepper, Brown Peppercorn, Chinese Aromatic Pepper, Chinese Pepper, Flower Pepper, Sancho, Japanese Pepper, Japan Pepper, Wild Pepper, ...
Dried allspice berries resemble large brown peppercorns. Unripe berries are harvested and sun dried until the seeds in them rattle. They vary in size between 4 to 7 mm (1/8 - 1/4 in) in diameter and are dark brown with wrinkled skins.
Brown peppercorn: see Szechuan peppercorn.
Brown sauce: a sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry, and/or a reduction. The leading manufacturer of brown sauce is HP.
 See also: Pepper, Peppercorn, Sugar, Rice, Seed
  
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