The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves. Red peppercorns usually consists of ripe peppercorn drupes preserved in brine and vinegar. Garam masala, coriander, and black peppercorns may also be part of the spice mixture. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor. This soup is usually made and seasoned with onion, garlic, peppercorns, chives, and onion leeks. Typical ingredients are&colon; beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). The distinct characteristic of Sichuan cuisine is the use of spicy chilies and peppercorns. It is seasoned with garlic, black peppercorns, bay leaves, and salt. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. It is seasoned with garlic, salt, black and white peppercorns, and red or white wine. The reduction consists of vinegar, water and cracked peppercorns. The hot pot is usually seasoned with black peppercorns and salt. The soup features trout (abundant in the Taedong River) along with black peppercorns and salt. Use of peppercorns as pungent spice is significant on an international scale. The peppercorns can also be lightly fried to make a spicy oil with various uses.