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Spicy and floral with notes of fresh ground peppercorn and a lingering, tingly Szechuan peppercorn finish. Great for marinades, dressings, aioli, sauteing and over ice cream. Try it in a cream based dish, or in a salad for a nice peppery zing. Amazing on popcorn, with a creamy pasta and seafood. Pairs well with Sicilian Lemon, Neapolitan, and Lavender balsamics and Garlic, Dill, Basil and Butter Olive Oils.

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