As you have already seen, we have decided to bring Sichuan pepper to our store. And it is that this is a very special spice with important virtues that offer us great possibilities when using it, as we will try to explain in the following lines.
What is Sichuan pepper
Almost everyone already knows the most common peppers and that to a greater or lesser extent we have been using or have found: black pepper, white and green pepper, pink pepper, allspice ... but wait, are all these peppers? Well, no, pink or red pepper, for example, is not really a pepper, but a berry from the "schinus molle" tree. The confusion stems, as we have already said, from the error of believing that the Spaniards had really arrived, turning the land, the Indies, instead of a new continent, South America. Something similar occurs with allspice, named for the same reason. In fact, Jamaican pepper in the Anglo-Saxon world is called "allspice", and refers to its complex flavor reminiscent of a mixture of other spices: cloves, nutmeg, cinnamon, pepper ...
Well, something similar happens with Sichuan pepper. If we limit the name "pepper" to the berries of the Pipper Nigrum, it is obviously not a pepper. And also, as we will see later, it cannot really be said that it is spicy.
Sichuan pepper (Szechuan pepper) is the fruit of the Zanthoxylum tree (xanthoxylum peperitum). Originally from that region of China, it has been used since ancient times in both gastronomy and oriental medicine.
Does Sichuan pepper come open or broken?
When buying or using it, we must know that what we are really going to acquire or use is the seed shell or wrapper. This is because the seed is sandy in texture and quite unpleasant (as if we were biting earth), while it is in the shell where all the essential oils and aromas that make it unique and give it its characteristics are concentrated.
What does it taste like?
As always, we recommend that you put a grain in your mouth and chew it and savor it to familiarize yourself with its flavor. And the first surprise is that Sichuan pepper doesn't bite. At least not what we usually understand by itchiness or what we are used to. We will perceive that its flavor is very aromatic and intense, perhaps slightly lemony and the initial sensation is similar to that produced by cloves if we chew it, although softer. Also the few seconds of chewing it, we will notice some tingling and a slight numbness on the tongue. At the same time, one of the most interesting characteristics is that it acts as a natural enhancer enhancing the flavors of the dish we are eating.In this link you can find a compilation of the best recipes with Sichuan pepper:
We personally recommend the delicious and addictive Dan Dan noodles.
Idea of use:
More than a recipe, this is a suggestion or proposal: honey is heated (enough to make a sauce) without boiling and the pepper is added. When it is about to boil, turn it off and let it cool for about 30 minutes. Then strain and pour this sauce over fried chicken or roast lamb. Roasted ribs do very well, too.
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N td>|
|2.-||Shellfish or shellfish-based products td>||N td>|
|3.-||Eggs and egg-based products td>||N td>|
|4.-||Fish and fish-based products td>||N td>|
|5.-||Peanuts and peanut-based products td>||N td>|
|6.-||Soy and soy products td>||N td>|
|7.-||Milk and its derivatives, including lactose < / td>||N td>|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products)||N td>|
|9.-||Celery and derived products||N td>|
|10.-||Mustard and derived products||N td>|
|11.-||Sesame seeds and products based on sesame seeds span>||N td>|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂.||N td>|
|13.-||Lupins and lupine-based products td>||N td>|
|14.-||Mollusks and shellfish products td>||N td>|