I offer you my guide to the best use of the Sichuan red berry, a simple, easy use for a very aromatic berry. 

Red Sichuan Pepper, a spice of Asian origin, offers a unique taste experience with its woody, floral and citrus aromas. Here are some tips for getting the most out of this captivating spice in your cooking:

1. Season meats: Use Red Sichuan Berry to season your meats before cooking them. Sprinkle it on steaks, lamb chops or chicken before grilling, roasting or pan-frying to add a subtle, tangy flavor dimension. Here, it will replace the pepper. I like it with foie gras. 

2. Accentuate seafood dishes: The fresh, slightly citrusy notes of Sichuan Red Bay go perfectly with seafood. Add a pinch to your shrimp, salmon or scallop recipes to enhance their delicate flavors. It looks very elegant on fish. 

3. Explore vegetarian dishes: Incorporate Red Sichuan Pepper into your vegetarian dishes to add a touch of exoticism. Sprinkle it on stir-fried vegetables, salads or tofu dishes for an explosion of flavors.

4. Incorporate into marinades and sauces: Add finely crushed Red Sichuan Pepper to your marinades for meat and fish, as well as to your sauces for pasta, rice or vegetables. It will bring a depth of flavor and a captivating aroma to your dishes.

5. Experiment with desserts: Dare to use Red Sichuan Pepper in your desserts for a touch of originality. Sprinkle it on fresh fruit, incorporate it into chocolate sauces or use it to flavor your ice creams and sorbets. I love it on chocolate mousses. 

I'll help you discover my recipes that you can easily make at home.

• Grilled Sichuan Berry Salmon: Marinate salmon fillets with a teaspoon of crushed Red Sichuan Berry, lemon juice, olive oil, salt and pepper. Grill until salmon is cooked through.

• Exotic Fruit Salad with Sichuan Berries: Toss pieces of exotic fruits such as mangoes, pineapple and papaya with a light vinaigrette made from crushed Red Sichuan Berries, honey, lime juice and chopped fresh mint.

• Stir-fried Chicken with Ginger and Sichuan Berries: Marinate pieces of chicken with grated fresh ginger, minced garlic, crushed Red Sichuan Berries, soy sauce and sesame oil. Sauté with crunchy vegetables for a flavorful and fragrant dish.

• Crispy Tofu with Sichuan Berries: Cut firm tofu into cubes and marinate them in a sauce made from crushed Red Sichuan Berries, hoisin sauce, soy sauce and honey. Coat the tofu cubes in cornstarch and fry until crispy and golden. Serve with sweet chili sauce.

• Grilled Sea Bass Chops, Stuffed Flower Zucchini and Squid, “Béaryonnaise” Sauce from Chef Didier Edon: Finely sprinkle the Red Sichuan Berry, freshly crushed, just before serving to bring floral and fresh nuances to your fish dishes.

• Grilled Shrimp with Sichuan Berries: Gently roast a teaspoon of Red Sichuan Berries in a pan before adding them to your shrimp marinade.

• Strawberry and Sichuan Berry Jam: Let 500 g of strawberries infuse overnight with a teaspoon of crushed Red Sichuan Berries for a jam with unexpected flavors.

• Chocolate Mousse and Sichuan Berries: Incorporate half a teaspoon of crushed Red Sichuan Berries into your chocolate mousse before letting it rest overnight in the refrigerator.

• Eggplant with Sichuan Berries: Add a teaspoon of Red Sichuan Berries to the chili paste and eggplant for an explosion of flavors in your wok.

• Beef Cooked “Szechuan Style”: Incorporate a teaspoon of Red Sichuan Berries with a few dried red peppers into your preparation, brown everything then delicately crush in a mortar.

• Sichuan Chili Oil: Gently heat a mixture of bay leaves, star anise, cinnamon, Red Sichuan Berries, spring onions, cloves, cumin seeds and green cardamom pods in vegetable oil for 5 minutes for a spicy oil with exotic aromas.