Description
Product: Sze Chuan Pepper Powder / Sze Chuan Pepper Corn / Green SiChuan Peppercorns/ Powders (Premium Grade)
Premium Grade – no include sticks, stone and sand with the peppercorns.
Red SiChuan Peppercorn
Sichuan pepper is the dried berry of a type of spiky shrub native to regions of Western China. Unlike its name suggests, it’s neither a pepper nor a chilli. Unique to Chinese cuisine, it has been used as a spice since ancient times. It has a pinkish-red, pimply appearance and delivers a distinctive, mouth-numbing sensation known as Má/麻.
It’s best to describe its taste in two dimensions:
• Flavour-wise, it has a citrus aroma plus an overtone of pine.
• Sense-wise, it creates a tingly, numbing sensation in your mouth that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue.
It doesn’t produce heat thus it doesn’t taste hot. Dishes that contain Sichuan pepper often taste spicy simply because it’s often paired with dried chilli pepper.
Green Sichuan Peppercorn
Green Sichuan peppercorns (qīng huājiāo, 青花椒) are cousins of the more popular red Sichuan peppercorns.
Like their red kin, green Sichuan peppercorns are not spicy-hot. Instead, they taste citrus-like and produce numbing micro-vibrations in the mouth when eaten, setting the stage for spicy chilies in classic Sichuan cuisine. This spicy, numbing combination is known as “ma la” in Chinese (麻辣).
How to use Si Chuan Pepper?
Suggestion use:
USE AS WHOLE
• Sizzle in oil for stir fry dishes (eg. Chinese potato stir fry/酸辣土豆丝)
• Pair with star-anise, Chinese cinnamon, etc. for braised dishes (eg. spiced beef & potato stew/土豆炖牛肉)
• For Sichuan style “water boiled” dishes: fry, crush then pour hot oil over (eg. Sichuan boiled fish/水煮鱼)
• Make the soup base of Sichuan/Chongqing style hotpot
USE AS POWDER
• Sprinkle over hot dishes (eg. Mapo tofu/麻婆豆腐)
• Mix in dressing for cold dishes (eg. Mouth-watering chicken/口水鸡)
• Make seasoning for noodles dishes (eg. Dan Dan Noodles/担担面)
• Add to layered Chinese pastry (eg. Scallion pancake/葱油饼)
• Stir in dumpling fillings (eg. Great dumpling fillings/饺子馅 )
• Marinate meat to reduce its gamey smell
FOR MAKING CONDIMENT
• Chinese five-spice powder / 五香粉
• Chinese salt & pepper spice mix / 椒盐
• Sichuan pepper infused oil / 花椒油
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