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Phing (or Tibetan glass noodles) is made from sweet potato starch. It is very common in Tibetan cooking, especially in soups, curries and with mushrooms.
This is frequently used in Tibetan cooking and much loved for its velvety texture as well as its health benefits.
Known better in the west as 'Sichuan Peppercorn' these dried reddish-brown berries have a woodsy flavouring and strangely numbing effect and are a cornerstone of Tibetan flavouring and our famous chilli dip.
