Tirphal | Teppal or sichuan pepper

Teppal / Tirphul / Tirfal / Tirful / Tirphal - A rare Indian spice very hot in taste resembling a bigger version of black pepper.

Teppal (also called tirphal), an unique ingredient to Konkani cuisine .

know more about teppal /tirphal spice

Tirphal is a variety of Szechuan Peppercorn grown in and around Goa, India and in the rain forests of the West Coast of India in the states of Maharashtra and Karnataka. Like Szechuan Peppercorns and indeed proper Peppercorns, it is a berry.

The berries are gathered from the wild in September and October, and dried in the sun until they split open. The seeds are removed and discarded.

The dried Tirphal berries (at this stage considered peppercorns) end up dark brown outside, whitish inside, and just somewhat larger than Szechuan Peppercorns. They are very fragrant, and have a sharp taste with a slightly bitter aftertaste.

Which Cuisine Teppal Or Sichuan Pepper is used?

Teppal is mostly used in Konkani-Goan Cuisine. Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans The rusty-red peppercorns are one of the five spices of Chinese five spice powder. Sichuan Pepper is used a lot in Chinese Cuisine to make Sichuan Oil and Sichuan pepper sauce. Also some parts of Himalaya region in India teppal Or sichuan pepper is used. It’s also used in Manglorean, Chinese, Japanese and some Himalayan Cuisine.

Tirphal is used in fish curries in Goa and along the West Coast of India, and in dishes with lentils, peas and beans. This is mostly used in Fish preparations and a few vegetarian dishes, with a coconut masala.

This has a strong woody aroma, so it should not be ground with coconut (if it is ground by mistake, the dish gets a very strong and biting taste.  While using in gravy, these are slightly crushed in a table spoon of water and added to masala. At the time of eating, teppal is not consumed and discarded.