Sichuan pepper Timut pepper

Also: timut pepper, timmur pepper, Szechuan pepper, Chinese pepper, Zantoxhylum Armatum

Description:
Szechuan pepper has been known for thousands of years. However, its culinary catchment area has always been limited to the East Asian region. The spice has a sour-peppery flavor and is somewhat reminiscent of lime. The wild form has four times the essential oil content and is thus significantly more aromatic than the form cultivated in China. In direct contact with the tongue, it develops a tingling pungency and a numbing effect.

Szechuan pepper is part of the China Five spice and refines braised meat, especially chicken, duck and beef. It is also used for roasted vegetables and Chinese mushrooms.

For Japanese dishes, Szechuan pepper can be used as a substitute for Japanese mountain pepper (shanso), as their aroma is similar and there is also a botanical relationship between the plants.

Usage:
Use Sichuan pepper more moderately in quantity than the Chinese form. It can also tolerate longer cooking times.

Well-known dishes:
"Szechuan-style" dishes.

Aroma/Taste:
Hot and sour; intense fruity aroma and tingling spiciness.

Harmonizes with:
Ginger, fennel, star anise, cinnamon, garlic, sesame, poppy, chili

Origin:
Nepal