Sichuan peppercorn (花椒, aka Szechuan peppercorn or Chinese peppercorn) is one of the most important spices used in the Chinese kitchen. It has an unusual aroma and creates a unique sensation in your mouth.
“According to Harold McGee in On Food and Cooking, they are not simply pungent; “they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue).” —Wikipedia
That’s why Chinese from previous generations used Sichuan peppercorn as a remedy to relieve toothache. Put a few of them on the offending tooth, then bite and hold. After a while, you won’t feel any toothache but an overwhelming numbing sensation (I can’t tell you which is less unpleasant. Have a try if you are curious!).
As its name suggests, Sichuan peppercorn is a key spice for Sichuan (a province in southwest China) cuisine. It often pairs with chilli, creating a flavour combination called Mala (麻辣), meaning numbing and spicy. Just like hot chilli, Sichuan peppercorn is an acquired taste. Some people are put off at first. However, it’s addictive once you become accustomed to it. Many popular dishes, such as Mapo tofu, Dan Dan noodles, Kung Pao chicken, Chongqing hotpot and Mouth-watering chicken, are all based on Mala seasoning. In fact, Sichuan peppercorns are widely used by cooks from other regions of China as well.
Sichuan peppercorns are used in two forms: whole for stir-frying, braising, hotpot; ground for salad dressing, sauce, dumpling seasoning, marinating, etc. It’s also used in Chinese five-spice powder. Just like black pepper, freshly ground Sichuan peppercorn tastes much better than shop-bought powder ones. However, unlike grinding black pepper, Sichuan peppercorn needs to be toasted first, then ground in a mortar or a spice grinder.
As shown in the images, Sichuan peppercorn has a reddish colour and similar to black pepper in size, but we only use the husks. It’s available in mainstream British supermarkets and shops specialised in Asian food. Avoid purchasing peppercorns which are brownish or contain too much black seeds (They should be removed from the husks).
Ingredients
- Whole Sichuan peppercorns
Instructions
- Look through the peppercorns. Discard all the black seeds.
- Toast the peppercorns in a pan on low heat until they are fragrant.
- Grind in a mortar or a spice grinder when they are completely cool.
- Sift with a sieve. Use the fine powder for recipes.
I tried some Huang Fei Hong peanuts and now I’ve acquired the taste for Sichuan pepper. I noticed the peanuts had whole peppercorn husks, so searched for Sichuan husks and found your article. My first impression was piney notes and citrus, then I noticed the numbing. I actually said it feels like testing a 9 volt battery on my tongue, just like the Wikipedia article states. I also noticed that the flavor other foods is amplified when eaten after Sichuan peppers, as if the Suchuan pepper is supercharging your taste buds.
Hi Jake! Thank you for sharing your interesting experience. Enjoy the tasty world of Sichuan pepper!
After the peppercorns are toasted and cooled, how long can you leave them in the spice grinder? Do they have to be used within a few days, or do they last a while?
They will last for sure. Just remember to leave the grinder in a dry place.