Sichuan peppercorns

Sichuan Peppercorn

{{This 'ingredient' related article is a stub.}}

Sichuan peppercorns (also known as Szechuan pepper or Chinese coriander) are a spice commonly used in the cuisine of Sichuan, China. Despite their name, Sichuan peppercorns are not related to black pepper or chili peppers. Instead, they are the dried berries of the prickly ash tree (Zanthoxylum).

Description

Sichuan peppercorns have a unique aroma and flavor that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices. The active chemical in Sichuan peppercorn is hydroxy-alpha-sanshool.

Culinary uses

Sichuan peppercorns are an essential ingredient in Sichuan cuisine, famous for its bold flavors and heavy use of garlic and chili peppers. They are a component of the Chinese spice mixture five-spice powder and are also used in Japanese cuisine, particularly in the spice blend shichimi. Sichuan peppercorns can be used whole or ground into powder.

History

The use of Sichuan peppercorns dates back to the classical eras in China. They have been used traditionally not only as a seasoning but also in traditional Chinese medicine for their supposed ability to help alleviate pain and improve blood circulation.

Cultivation

Sichuan peppercorns are harvested from the prickly ash tree, which is native to the mountainous regions of Sichuan and other parts of central and northern China. The berries are picked when they begin to turn red, and the outer husks are dried and used as the spice.

Medicinal uses

In traditional Chinese medicine, Sichuan peppercorns are used to stimulate circulation, reduce pain, and treat rheumatism. They are also believed to have antimicrobial properties.

See also

• Chinese cuisine
• Spices
• Herbal medicine