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 creamy pasta and seafood.  Pairs well with Sicilian Lemon Balsamic, Lavender Balsamic, Garlic, Basil and Butter Olive Oil.