Name: How to Use Sichuan Pepper | Szechuan Peppercorns
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: Sichuan Peppercorns

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How to Use Sichuan Pepper | Szechuan Peppercorns

Sichuan peppercorn adds a nice tingly sensation to your tongue and it taste amazing in chinese stir fries and soups.

Source: food network

Sichuan pepper gives basic coolness of a tingling tongue, that sensation also changes the way you taste food seasoned with the pepper, adding a wonderful punchy vibrancy and warmth unlike anything else.

First, the basics. Sichuan pepper is not a true peppercorn. It is the dried rind of the berry-like fruit of the prickly ash tree. And chances are, you’ve had it before. Sichuan pepper is a basic component of Chinese five-spice powder. As its name suggests, the spice has left a serious thumbprint on the cuisine of China’s Sichuan province. It also is used in Japan, where it is called sansho. The taste has been compared to lime zest combined with black pepper, cardamom and hot peppers. The tingling is likened to an electric charge. In Chinese cooking, Sichuan pepper is toasted before being crushed or ground. This mutes the spice’s citrus flavors and heightens its woody notes, making for an excellent pairing with meats.

Hope you will give this a try and let me know how it turns out for you.

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1. 📖 Recipe Card

2. How to Use Sichuan Pepper | Szechuan Peppercorns

📖 Recipe Card

How to Use Sichuan Pepper | Szechuan Peppercorns

Sichuan peppercorn adds a nice tingly sensation to your tongue and it taste amazing in chinese stir fries and soups.

2 from 3 votes

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Prep Time: 5

Cook Time: 5

Total Time: 10

Author: Aarthi

Ingredients

▢ Sichuan Peppercorns

Instructions

▢
Dry roast them in a kadai for 2 to 3 mins till it changes colour.
▢
Cool it completely.
▢
Grind to a coarse mix.
▢
Store it in a air tight jar.

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Pictorial:

1)Take sichuan peppercorns

2)Add them to a dry skillet

3)toast them on medium heat for 2 to 3 mins

4)Once it start to change colour, cool it down

5)Set aside

6)once it is cooled completely

7)This is how it will look

8)Take it in a blender

9)Powder to a coarse mix

10)Store in a air tight container.

Comments

Eve

at

Hi, Aarthi! I just wanted to let you know about something I just found out. I noticed in the pictures you are roasting the inner shiny black seeds as well as the husks. The shiny black seeds that are inside add grittiness that doesn't go away when ground. If you take care to remove the shiny black parts and use only the husks, you will get a much more desirable product. Depending on the quality of the supplier, there will be more or less berries with seeds in the bag. Mine are apparently not that good, so I've just spent quite some time prying them open to get the black parts out...

I found this page randomly, but recognised the website and realised that I've made your hamburger buns before and it is such a good recipe! It's the best one I've found.

- Aarthi
  
  at
  
  thanks for the info. will surely follow that next time.

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How to Use Sichuan Pepper | Szechuan Peppercorns

Ingredients

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