Not a pepper: causes a tingling numbness (ma) that pairs with chilli heat (la).
History
Sichuan pepper is the husk of the prickly ash tree and has been used in China for over 2,000 years. It gives a numbing tingle (ma) in Sichuan cooking. It is not related to black pepper or chilli.
Why it exists
It makes a mouth-numbing, citrusy flavour that mellows chilli heat.
Ingredients
- Zanthoxylum husks
How it's made
- Pick ripe berries
- Dry in the sun
- Remove black seeds
- Toast the husks dry
- Grind and sprinkle on dishes
how to eat it
Serve & eat
Toasted and ground.
Ratings & notes
Loading…