Szechwan (Szechuan) Peppercorn
Szechwan (also spelled Szechuan) peppercorns are a true taste sensation like none other in the spice world. They are very fragrant, slightly woody with a hint of citrus. When you bite into a berry, you’ll taste an immediate citrus like flavor followed by a slight numbing effect which bursts into a tingling sensation on the tip of your tongue. This sensation is caused by an enzyme releasing; waking up your mouth and intensifying all the intermingling flavors.
Dry-roasting these berries will bring out their best flavor. Roast berries for 3-4 minutes over medium heat. After they cool, grind and use as needed. Great for stir fries, grilling and roasting. Try on chicken, fish, beef and veggies.
Flavor of Szechwan (Szechuan) Peppercorn
These peppercorns are fragrant with citrusy and woody notes and cause a tingling sensation when eaten.
Uses of Szechwan (Szechuan) Peppercorn
Dry-roast 3-4 minutes over medium heat for best flavor. Add to stir fries and grilled or roasted dishes. Try with chicken, fish, beef, and veggies.
Szechwan (Szechuan) Peppercorn Recipe
For 5-6 T of mix: Toast 2 stemless chiles and 1 T peppercorns until aromatic (2-4 minutes), stirring. Coarsely grind then mix with 2 t dried orange peel, white sesame, and black sesame, and 1 t poppy seeds and nori flakes