Locally Grown_Aromatic Prickly Ash Rice Crisps

Often called "Taiwanese Sichuan peppercorns," prickly ash seeds are truly remarkable. Belonging to the citrus family, their leaves, twigs, fruits, and seeds all possess a potent aroma, historically revered alongside Sichuan peppercorns and ginger as the "three fragrances." The husked prickly ash seeds carry notes of lemongrass and coconut milk, complemented by the citrusy, floral, and numbing qualities characteristic of Sichuan peppercorns. The prickly ash seeds, still in their husks, are freshly ground into a powder. This is then simmered with premium butter, traditional sun-dried soy sauce, and seaweed sugar to create a rich sauce. This sauce is generously coated onto puffed rice, while hand-cut almond pieces retain their satisfying crunch. A subtle green curry aroma blends with a uniquely numbing sensation—evoking a hint of Southeast Asia, yet distinctly Taiwanese—a truly captivating native fragrance.