Wild Pepper Sichuan EAGLOBE (57g.)

Sichuan peppercorn

Sichuan peppercorn (in Danish "Sichuanpeber") is a unique spice that originates from the berries of shrubs in the genus Zanthoxylum and is a central ingredient in Chinese cuisine, especially in the Sichuan province. Despite its name, Sichuan pepper is not a true pepper (like black pepper), but rather the husks from the seeds of a plant in the rue family.

Characteristics:

1. Aroma and Taste : Sichuan pepper has a citrusy and floral aroma. It is particularly distinguished by the numbing and tingling sensation it gives on the tongue and lips, called má là in Chinese, which means "numbing and strong".
2. Sensory Experience : In addition to the numbing sensation, it has a mild heat and a slightly sour taste that balances well with other spices.

How to Use Sichuan Pepper in Cooking:

Sichuan pepper can be used in many different ways and adds a special dimension to dishes. Here are some of the most common methods of application:

1. Dried and ground for seasoning :

• Roasting : Before using Sichuan pepper in dishes, it is common to lightly roast the peppercorns in a dry pan to bring out their aroma and flavor. Once roasted, they can be pounded or ground into a powder.
• As a spice : Ground Sichuan pepper can be used as part of spice mixes or sprinkled over finished dishes to give them an extra flavor and tingle.

2. Oil infusion :

• Sichuan pepper can be infused in oil to create Sichuan pepper oil, which is used to add flavor to salads, noodles, or other stir-fry dishes. By heating the oil with the peppercorns, their flavor is released, and the oil can then be used as a spicy dressing or dip.

3. Ingredient in Sauces and Marinades :

• Sichuan pepper is often used in marinades for meat, especially pork, chicken and beef, as well as in sauces as part of the spice mix. The combination of Sichuan pepper with soy sauce, ginger and garlic gives a complex taste.

4. As part of má là dishes :

• Spicy Hotpot : One of the most famous uses is in Sichuan hotpot , a highly spiced and oily fondue where Sichuan pepper is combined with chilies and other strong spices to create the iconic numbing and burning flavor.
• Kung Pao Chicken : Another classic dish is Kung Pao Chicken, where Sichuan pepper is often fried together with chilies and peanuts, giving the dish its characteristic heat and sedation.

5. In combination with other spices :

• Sichuan pepper is often used with dried red chilies in many Chinese dishes to create the famous balance of heat and sedation characteristic of Sichuan cuisine.
• Five Spice Blend : It is one of the five main ingredients in the Chinese Five Spice Blend, which also includes star anise, cloves, cinnamon, and fennel.

6. For Pickles and Preserves :

• Sichuan pepper can also be used to season pickles and preserves, especially in Chinese pickled vegetables, where its unique flavor adds depth and a fresh flavor dimension.

Tips for Use:

• Amount : Sichuan pepper has a very strong flavor, so it is important to use it in moderation. Too much can overwhelm the dish and leave a strong, numbing sensation.
• Remove the seeds : The black seeds inside the peppercorns can be very bitter, so it is best to use the shells alone when preparing dishes.

Sichuan pepper adds a unique dimension to both authentic Chinese dishes and fusion dishes, where its citrusy flavor and narcotic sensation can be used to experiment and create exciting taste experiences.

Origin: China