What is Sichuan peppercorn and how spicy is it?
Sichuan peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. The pinkish-red husks around the seeds are used for the Sichuan peppercorn spice, while the inner black seed is discarded as it is too gritty and would be sand-like when eaten.
Are Sichuan peppercorns healthy or harmful?
To be safe, eating high amounts of Sichuan peppercorns should probably be avoided until more data is published on the potential for DNA damage and carcinogenicity, for the species typically consumed. The PubMed database does not contain any case studies reporting a Sichuan pepper allergy.
What are Sichuan spices and seasonings?
Organic Szechuan Spice. Szechuan Spice combines the tingle of Szechuan pepper with chili heat and the aromatics of ginger, cinnamon, star anise and cardamom to create an exotic and fiery blend. By itself, or combined with wine, vinegar, soy sauce, citrus juice, fish sauce, or even a spot of honey, Szechuan Spice will add dimension to your meats ...
What is a substitute for Szechuan sauce?
Sichuan peppercorn produces a tingling, numbing effect on the tongue with a hot and spicy flavor. This peppercorn is the soul of many of the popular Sichuan cuisines. If you don’t have Szechuan pepper, the best alternative to use is the Tasmanian pepper. The second-best substitutes for Sichuan pepper are Tellicherry pepper and Grains of paradise.
What does Szechuan pepper taste like?
What Does It Taste Like? The aroma of Sichuan peppercorn has been likened to lavender. On the tongue, the first taste is bitter, then numbing heat, followed by citrus. Its main claim to fame is the powerful numbing sensation it causes around the mouth.
Does Szechuan pepper numb your mouth?
Sichuan peppercorns produce a phenomenon called paraesthesia, in which the lips and tongue feel as though they are vibrating and go vaguely numb – known as má.
Does Szechuan pepper make you high?
It's the Sichuan peppercorn in dishes like spicy ma po tofu that makes your mouth buzz. Researchers wanted to know if that buzz is connected to the tingling you feel when your foot falls asleep. The Sichuan peppercorn is known to give some Chinese dishes a pleasant tingling feeling.
Do Szechuan peppercorns make your tongue tingle?
Sichuan peppercorns operate in a similar way. A compound found in Sichuan peppercorns called hydroxy-alpha-sanshool, like capsaicin, binds to receptors in your tongue, convincing your brain of a “tingly” sensation.
Why was Szechuan peppercorn illegal?
The Sichuan peppercorn is a case in point. Since 1968 it has been illegal to import this spice, the dried berry of the prickly ash tree, because it might pose a threat to the American citrus industry. The trees can harbor a canker, harmless to humans but contagious among plants and for which there is no known cure.
Is Szechuan pepper healthy?
It is one of the most popular spices in the world, with countless health benefits. Schezwan pepper can stimulate the immune system, to reduce pain, boost appetite, increase blood circulation, strengthen bones, and reduce inflammation.
Are Szechuan peppercorns toxic?
The seeds themselves are tasteless; it's the fragrant pink husks of the peppercorn that are valuable. Like some other habit-forming items, Sichuan peppercorns are actually toxic when ingested in large quantities.
Why do I feel drunk after eating spicy food?
Capsaicin binds to pain receptors on our nerves. So, why do so many people enjoy spicy food? In response to the pain, your brain releases endorphins and dopamine which makes you feel euphoria similar to a runners high.
Is Szechuan pepper addictive?
Descriptions of Szechuan peppercorns could apply to a drug as easily as a spice. The peppercorn smell is wild and perfumed, and the taste is electric. Devotees swear it's both addictive and medicinal.
What is the spiciest Chinese pepper?
Tien Tsin pepper fast factsScoville heat units (SHU): 50,000 – 75,000 SHU.Median heat: 62,500 SHU.Origin: China.Capsicum species: Annuum.Jalapeño reference scale: 6 to 30 times hotter.Use: Culinary.Size: Approximately 1 to 2 inches long, dried.Flavor: Neutral (peppery)
Why is Szechuan so spicy?
They're the dried citrus berries of the prickly ash tree, and they produce sensations unlike anything you'll experience from a standard black peppercorn. Sichuan peppercorns contain a molecule called hydroxy-alpha sanshool, which is thought to cause the numbing and tingling sensations on your tongue.
What is the difference between Sichuan and Szechuan?
Today, you'll find “Szechuan” more frequently used on the east coast, and “Sichuan” on the west. That's why, when it comes to what to type into Yelp, there isn't a clear answer. Szechuan's legacy when it comes to being used for restaurant names has bled into popular brand items like McDonalds' Szechuan Sauce.
What spices make your mouth numb?
The secret is Szechuan peppercorns- tiny balls of flavor that will literally make your mouth go numb. Alongside are plates of lamb, beef, tofu and vegetables like bok choy and lotus root: they go in raw and come out tender and spicy.
How long do Sichuan peppercorns numbing last?
10 minutesUp close, it quickly becomes clear where the “prickly” part of the name comes from, as they are covered in serious thorns. Plucked from the stem and eaten, the effect of one tiny berry is nothing short of extraordinary. Waves of numbness lasting a full 10 minutes show their remarkable potency when fresh.
Can spicy food make your mouth numb?
The sensation is known as paresthesia, and the more of it you eat, the more numb your mouth gets, and the more tingles and fun to be had! The compound in Sichuan Peppercorn that creates this sensation is called hydroxy-α-sanshool, which, strangely enough, bears the Japanese style name sanshō, or mountain pepper.
Can spicy cause numbness?
The active ingredient in peppers is capsaicin; this chemical is the cause of the temporary numbness but the numbness is simply a result of your body going into protection mode from the pain of eating spicy food. This effect – no matter how virulent at the time – doesn't last.
What is Sichuan pepper?
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.
What is the substitute for Sichuan pepper?
There isn’t any substitute for Sichuan pepper. Some suggest that Tasmanian pepper, black pepper or coriander seeds can be good substitutes. If you have ever tasted it, I bet you wouldn’t agree with such a statement.
How to use Sichuan pepper?
Sichuan pepper has a firm position in the Chinese kitchen and it can be used in a variety of ways for numerous dishes. Essential to Sichuan cuisine, it’s also widely used in other Chinese regional dishes. Here is a list of cooking inspirations & recipes:
How to buy Sichuan pepper?
You can identify good quality Sichuan pepper by looking out for the following traits:
How to store Sichuan pepper?
It’s best to store Sichuan pepper in airtight containers/bags away from heat & direct sunlight. Due to its powerful scent, it’s advisable to keep it away from foods like tea and coffee.
Varieties
Sichuan peppers have been used for culinary and medicinal purposes in China for centuries. The two varieties most commonly found in China are Honghuajiao ( Chinese: 红花椒 ), or red Sichuan peppercorns, which are harvested from Z. bungeanum, and Qinghuajiao ( Chinese: 青花椒 ), green Sichuan peppercorns, harvested from Z. armatum.
Culinary uses
Sichuan pepper has a citrus-like flavor and induces a tingling numbness, akin to a 50-hertz vibration, in the mouth due to the presence of hydroxy-alpha sanshool. Food historian Harold McGee describes the effect of sanshools thus:
Medicinal uses
In China, Zanthoxylum bungeanum has traditionally been used as an herbal remedy, listed in the Pharmacopoeia of the People's Republic of China and prescribed for ailments as various as abdominal pain, toothache, and eczema. Research has revealed that Z. bungeanum can have analgesic, anti-inflammatory, antibacterial, and antioxidant effects.
US import ban
From 1968 to 2005, the United States Food and Drug Administration banned the importation of Sichuan peppercorns because they were found to be capable of carrying citrus canker (as the tree is in the same family, Rutaceae, as the genus Citrus ).
Things One Might Notice While Eating Sichuan
It's not uncommon to sweat while eating unbelievably spicy foods. In fact, this is a good and normal response to one's body picking up on a spice level that's just outside of its comfort zone. However, eating something with Sichuan is a different experience, altogether.
How Healthy Is Sichuan For You, Really?
These peppercorns have a surprising array of health benefits that one wouldn't normally expect from such a spice. Not only are they one of the most popular spices used in East Asian cooking, but they're also high in antioxidants, minerals, essential oils, and vitamins.
What Is Sichuan Pepper?
Sichuan pepper — formerly called Szechuan pepper by westerners — is a small berry that grows on some ash tree varieties native to western China and the surrounding area. Sichuan peppercorns come from the prickly ash plant, a tree related to rue, curry trees, and citrus plants.
Where Does Sichuan Pepper Come From?
You may be surprised to learn that Sichuan pepper isn’t a pepper at all. Sichuan peppercorns are berries that grow on certain species of ash trees. Unlike black pepper, which is native to India, and chili peppers, which are native to North and South America, Sichuan pepper is native to China and Taiwan.
Is It Sichuan or Szechuan Peppercorns? Is There a Difference?
There’s no difference between Sichuan peppercorns and Szechuan peppercorns. Sichuan and Szechuan are two different names for the same plant. Sichuan is the correct name for these peppercorns since it’s the name of the Chinese province where these trees natively grow.
Are Sichuan Peppercorns Spicy?
Sichuan peppercorns are not spicy, but they do have some unique flavors that make many people think that these berries are peppercorns. Since Sichuan peppercorns aren’t even remotely related to chili peppers or black pepper, they have a unique taste that’s not spicy.
What Do Sichuan Peppercorns Taste Like?
Sichuan peppercorns are related to citrus, curry, and rue, giving them a similar, sweet, acidic taste. Although your tongue will go numb when you eat them, you’ll still be able to taste the citrusy, aromatic flavor, which is both sweet and bitter, like a lemon, grapefruit, or orange.
Why Do Sichuan Peppercorns Make Your Lips and Mouth Numb?
Sichuan peppercorns are famous for their mouth-numbing abilities. When you eat a Sichuan peppercorn, your tongue will start to go numb, your lips will feel rubbery and swollen, and your mouth may begin to tingle. This sensation is called paresthesia, and you can expect to feel it any time you eat Sichuan-seasoned foods.
What Is the Difference Between Black and Sichuan Peppercorns?
Black peppercorn, or piper nigrum, is a plant native to southern India. A black peppercorn, like Sichuan peppercorns, is a small berry. You can eat the entire fruit of a black peppercorn, which is not the case for Sichuan peppercorns.
The fresher the better
For optimal taste, it’s always best to use freshly ground Sichuan pepper, particularly when you prepare “Málà/麻辣” dishes that demand a strong numbing effect. Shop-bought Sichuan pepper powder may seem convenient but the flavour is often compromised. I routinely grind my own powder as it’s quick, easy and tastes so much better.
A common mistake
Before we get into the recipe, let me talk about a common mistake people make when it comes to grinding Sichuan peppercorns. One of my friends once complained: “My ground Sichuan pepper tastes like sand. So gritty!” Later I found out that she put Sichuan peppercorns straight into her regular pepper mill to grind over her food.
Follow 4 steps to grind Sichuan pepper
Now let me explain how to grind it properly. It only takes a few minutes to make your own Sichuan pepper powder. But make sure you follow all the steps.
Make a small batch at a time
Sichuan pepper’s aroma and numbing effect decrease over time. Particularly after grinding, it loses its best taste pretty quickly. I suggest you only grind a small amount at a time.
Many delicious ways to use it
There are many ways to enjoy the unique taste of ground Sichuan pepper. Here is a list of examples:
Want to learn more about Sichuan pepper?
I guess some of you might like to know more about this unique Chinese spice. If this is the case, please check out my Complete Guide to Sichuan Pepper which includes answers to over 20 FAQs. Also, you are always welcome to add your questions to the list. I’m very happy to help!
Overview
Culinary uses
Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, Tibetan, and Bhutanese cookery of the Himalayas. Sichuan pepper has a citrus-like flavor and induces a tingling numbness, akin to a 50-hertz vibration, in the mouth due to the presence of hydroxy-alpha sanshool. Food historian Harold McGee describes the effect of sanshools thus:
"...they produce a strange, tingling, buzzing, numbing sensation that is something like the effect …
Species and cultivars
Sichuan peppers have been used for culinary and medicinal purposes in China for centuries with numerous Zanthoxylum species are called huājiāo (lit. "flower pepper"). Commonly used sichuan peppers in China include hónghuājiāo (Chinese: 红花椒), or red Sichuan peppercorns, which are harvested from Zanthoxylum bungeanum, and qīnghuājiāo (Chinese: 青花椒) or májiāo (Chinese: …
Medicinal uses
In China, Zanthoxylum bungeanum has traditionally been used as a herbal remedy, listed in the Pharmacopoeia of the People's Republic of China and prescribed for ailments as various as abdominal pain, toothache, and eczema. Research has revealed that Z. bungeanum can have analgesic, anti-inflammatory, antibacterial, and antioxidant effects. Pharmacological basis has also been found for the medicinal use of Z. armatum to treat gastrointestinal, respiratory and car…
Phytochemistry
Important aromatic compounds of various Zanthoxylum species include:
• Zanthoxylum fagara (Central & Southern Africa, South America) — alkaloids, coumarins (Phytochemistry, 27, 3933, 1988)
• Zanthoxylum simulans (Taiwan) — Mostly beta-myrcene, limonene, 1,8-cineole, Z-beta-ocimene (J. Agri. & Food Chem., 44, 1096, 1996)
US import ban
From 1968 to 2005, the United States Food and Drug Administration banned the importation of Sichuan peppercorns because they were found to be capable of carrying citrus canker (as the tree is in the same family, Rutaceae, as the genus Citrus). This bacterial disease, which is very difficult to control, could potentially harm the foliage and fruit of citrus crops in the U.S. It was never an issue of harm in human consumption. The import ban was only loosely enforced until 2002.
See also
• Acmella oleracea (Sichuan buttons)
External links
• Recipes