Dahongpao Zanthoxylum bungeanum powder is a powder made from a specific species of Zanthoxylum bungeanum.
Feature:
Color: Light brown to dark reddish brown, depending on variety and degree of roasting.
Texture: Fine powder texture.
Taste and Smell:
Taste: Sichuan peppercorns have a unique spicy quality that creates a numbing sensation on the tongue and lips.
Smell: Zanthoxylum bungeanum has a distinct lemony and somewhat woody aroma.
Origin:
Mainly produced in Sichuan Province, China, it is also produced in other places in China, such as Chongqing, Shaanxi and Gansu.
Cooking dishes:
Sichuan Cuisine: Sichuan peppercorns are often used in Sichuan cuisine, especially in classic dishes like mapo tofu and boiled fish.
Pickling: Sichuan peppercorns are often used to pickle meat or pickle ingredients to add a unique spicy flavor.
Sauces and oils: Sichuan peppercorns are often used to make seasoning oils or sauces, such as Sichuan peppercorn oil.
Grilled and fried foods: Sprinkling peppercorns into grilled or fried foods can add a special flavor.
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
**Sichuan peppercorn powder has a very distinct flavor, so use it with caution when cooking. Excessive use may result in a strong numbing sensation and affect the overall taste and taste.