Description
Mac Khen is pepper from the forests of Vietnam
A sibling of its north-of-the-border Szechuan pepper, mac khen is the Vietnamese variety of this spice
Floral, woody, and fruity, mac khen is slightly sweeter, less numbing, and more bitter than Szechuan peppercorns
Its unique flavour profile makes it a staple in kitchens across north western Vietnam and its Central Highlands
It is commonly mixed with other forest spices to make cham cheo, a popular dipping sauce for grilled meats and vegetables with the mac khen being the main flavour influencer
Grown in Vietnam
Packed in Unit that handles - MUSTARD - CELERY - SESAME
Quick Reference
What is it?: A Vietnamese forest spice related to Sichuan pepper and used in northern Vietnamese cooking.
Flavour: Floral, woody and fresh with citrus notes and a gentle tingling finish.
Common uses: Grilled meat, fish, broths, spice rubs and dipping salts.
Pairs well with: Pork, chicken, lime, ginger and chilli.
Compare with: More woody and floral than Chinese Sichuan pepper, with a distinctly Vietnamese profile.
Substitute: Andaliman, Sansho or green Sichuan pepper.
Storage: Keep sealed in a cool, dry place away from steam, moisture and direct light. Whole peppercorns retain their aroma longer than ground pepper; close the pack promptly after use.
Good to know: Mac Khen is a Zanthoxylum forest spice rather than a true black peppercorn.
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