Spicy and mildly floral with notes of fresh, ground peppercorn and a lingering tingling Szechuan peppercorn finish.  Great for marinades, dressing, aioli, sauteing and over ice cream.  Try it in a cream based dish or in a salad for a nice mildly peppery zing.  Amazing on popcorn, with grilled steaks and seafood.  Create that amazing peppercorn flavor in your favorite dishes without having to use fresh peppercorns.
 
It pairs well with the following oils and vinegars:
 
Sicilian Lemon Vinegar
Cascadian Wild Raspberry Vinegar
Tradtional Balsamic Vinegar
Neapolitan Herb Vinegar
Garlic Olive Oil
Butter Olive Oil
Basil Olive Oil
 
*Bolded items are our favorite combinations.