Feature:
Appearance: Small, round fruits ranging in color from light brown to dark red.
Taste and Smell:
Taste and effect: The taste of Sichuan peppercorns is very unique, and it will bring a sense of numbness after eating, which is why it is called “Ma pepper” in China. Has a strong spicy woody aroma.
Origin:
Zanthoxylum bungeanum is mainly produced in China, especially in Sichuan, Shaanxi and Shanxi. But now, other countries such as India and Nepal have begun to grow Zanthoxylum bungeanum.
Cooking dishes:
Spicy taste: Sichuan peppercorns are a key ingredient in Sichuan dishes such as Mapo tofu and boiled fish. Used together with chili peppers, they can produce a “spicy” taste.
Seasoning: often used to make seasoning oil, such as Sichuan pepper oil.
Stewing and pickling: Sichuan peppercorns can be used to stew meat or pickle food to bring a special aroma.
Fry until fragrant: Before stir-frying, fry the Sichuan peppercorns in hot oil until fragrant to increase the aroma of the dish.
Applicable dishes:
Spicy hot pot, boiled beef, mapo tofu, pepper and sesame roasted chicken, cold vegetables, vinegar-glazed potato shreds, beef noodles, Sichuan spicy red oil