The roasted peppercorns can also be saved in an airtight jar to grind when needed in a recipe. Sichuan peppercorn is featured in numerous savory meat, poultry, and noodle dishes. Ground, roasted Sichuan peppercorn is used to make an infused Sichuan peppercorn oil. It is also paired with salt to make a flavorful Sichuan pepper salt to serve as a condiment with meat dishes.
If you don't have access to Sichuan peppercorn, the alternative is to use freshly ground black pepper and coriander seeds. Tellicherry peppercorn can be a good substitute if you have it available. It is a variety of black pepper that is left to ripen longer and develop more flavor and aroma. Grains of paradise can also be used doubling the amount called for in the recipe. You can find Sichuan peppercorn at Asian markets and specialty spice purveyors. It may be sold under different names, such as dried prickly ash, dehydrated prickly ash, flower pepper, Indonesian lemon pepper, or the Mandarin name of hua jiao.
Sichuan peppercorns were banned from import to the U. It was enacted to prevent the spread of citrus canker, which damages U. This ban was lifted for Sichuan peppercorn that has been heat-treated to kill the infectious organisms. After purchase, store Sichuan peppercorn in a sealed jar away from light. The whole peppercorns will retain their flavor. Ground pepper should be used as soon as possible as it will lose its more complex flavor and aroma.
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Dining habits are often necessitated by geography and circumstance, and only later evolve into distinct regional lifestyles. Thanks to the growing Chinese diaspora and increasing cultural exchange, Sichuan cuisine is also one of the most celebrated regional Chinese cuisines overseas, with restaurants such as hotpot chain Haidilao recently launching dozens of international locations in the UK, North America, Australia and Asia. Taylor Holliday, founder of The Mala Market — a blog-turned-import specialist that sources Sichuan spices — says that often happens when the ingredient is processed by machine.
Over the years, Holliday has learned Sichuan peppercorn must be hand-sorted in order to leave only the husks. If chefs can get their hands on it, fresh Sichuan peppercorn at its full potential may have myriad applications even beyond Sichuan cuisine. Nowadays, restaurants outside China have begun using the numbing ingredient in non-traditional ways. Despite rapid development that has seen Chengdu taken over by skyscrapers in recent decades, the city has a decidedly carefree feel that noticeably contrasts with the fast-paced metropolises of Shanghai or Shenzhen.
The frenzy of flavours set off firecrackers on my tongue, quietened moments later by the welcome sensation of numbness. If you liked this story, sign up for the weekly bbc. Sichuan peppercorn: A Chinese spice so hot it cools. Share using Email.
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