Szechuan pepper whole

Also: Sichuan pepper, flower pepper, mountain pepper, Japanese pepper, anise pepper, Chinese pepper, Zanthoxylum Bungeanum

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 taste and is somewhat reminiscent of lime. 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 meats, 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 Szechuan pepper in quantity according to taste. It also tolerates longer cooking times. Those who do not like the numbing effect of the pepper should better resort to the ground variety.

Well-known dishes:
Szechuan-style dishes

Aroma/Taste:
Hot and sour; peppery-lime-like aroma and tingling spiciness.

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

Origin:
China