Sichuan pepper is a key ingredient in Sichuan cuisine, known for its numbing and spicy flavor profile called málà. It is not related to black pepper or chili pepper, but is a citrus fruit from a plant called Zanthoxylum. Here are some details, positive and negative aspects, and ingredients or materials related to Sichuan pepper:
Details:
- Sichuan peppercorns are essential in Sichuan cooking and are used in dishes like hot-pot, dan dan noodles, and mapo tofu.
- They have been highly revered across China for more than two millennia and have been incorporated into topical medicines and tinctures for their anti-inflammatory and analgesic effects.
- Certain varieties, like the rare gongjiao tribute pepper, were once harvested exclusively as fertility gifts for ancient emperors and their concubines.
- Sichuan peppercorns become hotter as they cook.
Positive aspects:
- Sichuan pepper is an essential ingredient for Chinese cuisine and is often used as a seasoning for roasted meats and poultry, cooking fish, or other food.
- It has anti-inflammatory and analgesic effects.
- It adds a unique numbing and spicy flavor profile to dishes.
Negative aspects:
- Some people may be allergic to Sichuan pepper.
Ingredients or materials:
- Sichuan peppercorns.
