Pepper Sichuan

Pepper Sichuan is a red- brown berry of a variety of ash tree which has a lemony pepper aroma. It has no relation to the traditional black pepper or chili pepper and is widely used as a flavoring agent in China, Tibet, Bhutan and Japan. As the pepper is a very common ingredient in Sichuan cuisine, it is referred to as the pepper Sichuan, Szechuan pepper, or Sichuan pepper.

Culinary Names of the Pepper Sichuan

Pepper Sichuan is commonly used in a range of Asian cuisines like Konkani, Chinese, Tibetan, Bhutanese, Nepalese, and Indonesian cuisine. In India, the pepper is referred to as Triphala and is used in south Karnataka or Konkani cuisine in a range of dishes. In Indonesia, the pepper is used in and around North Sumatra and is referred to as andaliman or tuba. In Nepal, the spice is referred to as timur while in Tibet, it is known as yer ma.

Popular Sichuan Pepper Recipes

Sichaun pepper is commonly used in a range of dishes and spice mixes in Sichuan Chinese cuisine.

• Sichuan pepper salt or Hua jiao yan is a general spice mix or seasoning that is used in meats and chicken dishes. Whole peppers are roasted and then processed with salt to form a fine powder. 
• Sichuan pepper oil or Bunge Prickly Ash Oil or Hwajiaw oil is made by simmering the peppers in sesame oil. Ginger and brown sugar may be added to the oil.
• In Indonesia, Sichuan pepper is ground and mixed with peppers to make green sambal Tinombur that is used in grilled pork and fish dishes.
• In Konkani cuisine, the pepper is used to make a range of soups and gravies like Koddel, aambat, sukke and kadhi.

Preferable Cooking Methods for Szechuan pepper

The pepper has a unique lemony aroma and tangy taste. It is differently flavored from white or black pepper. The spice is also known to create a numbing sensation in the mouth due to its natural hydroxy-alpha-sanshool content. Chefs usually lightly toast the seedpods and then crush them before adding them to food at the last moment. Only the outer seed pod is used and the inner seeds are discarded. Chili pepper and Sichuan pepper are responsible for creating the characteristic taste of several dishes in Sichuan cuisine like ma la hot pot and twice cooked pork.

Sichuan pepper Buying and Storing Tips

Sichuan pepper is exported from China and India in the form of a whole berry or a ground powder. It can be ordered through gourmet spice websites online. As the spice is an integral part of the Chinese cuisine, it can also be readily found in the local Chinese stores. The fresh spice should be stored in a dry airtight container and used within a month. The ground powder can be stored for three months.

Trivia

Pepper Sichuan is one of the main ingredients of the Chinese five-spice powder and in Japanese shichimi togarashi or seven-spice powder.