Szechuan peppercorns also spelt Sichuan peppercorns, are an important ingredient in Chinese cuisine, particularly in Sichuan (Szechuan) cuisine, which is known for its bold and spicy flavours. Despite the name, Szechuan peppercorns are not true peppercorns; they are the dried husks of the prickly ash tree's fruit.
These peppercorns have a unique flavour profile characterised by a citrusy, numbing sensation rather than intense spiciness. They contain hydroxy-alpha sanshool, which creates a tingling or numbing feeling on the tongue. This distinctive sensation is often referred to as "ma" (numbing) in Chinese cuisine, which complements the "la" (spiciness) of chilli peppers commonly used in Szechuan dishes.
In cooking, Szechuan peppercorns are typically toasted and then ground before being added to dishes. They are used in various dishes, including stir-fries, soups, sauces, and marinades, to add depth of flavour and that signature numbing sensation. Szechuan peppercorns are a staple ingredient in many traditional Szechuan dishes like mapo tofu, Szechuan hot pot, and kung pao chicken. They are also sensational as the ‘pepper’ in salt and pepper tofu or squid.
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Szechuan peppercorns also spelt Sichuan peppercorns, are an important ingredient in Chinese cuisine, particularly in Sichuan (Szechuan) cuisine, which is known for its bold and spicy flavours. Despite the name, Szechuan peppercorns are not true peppercorns; they are the dried husks of the prickly ash tree's fruit.
These peppercorns have a unique flavour profile characterised by a citrusy, numbing sensation rather than intense spiciness. They contain hydroxy-alpha sanshool, which creates a tingling or numbing feeling on the tongue. This distinctive sensation is often referred to as "ma" (numbing) in Chinese cuisine, which complements the "la" (spiciness) of chilli peppers commonly used in Szechuan dishes.
In cooking, Szechuan peppercorns are typically toasted and then ground before being added to dishes. They are used in various dishes, including stir-fries, soups, sauces, and marinades, to add depth of flavour and that signature numbing sensation. Szechuan peppercorns are a staple ingredient in many traditional Szechuan dishes like mapo tofu, Szechuan hot pot, and kung pao chicken. They are also sensational as the ‘pepper’ in salt and pepper tofu or squid.
Add some text to tell customers more about your product.