The Szechuan peppercorn is derived as a berry from the Prickly Ash tree. It is technically not a peppercorn and has a taste that is distinctively different from most other peppercorns. Distinguished by a tingly Numbness and a decidedly lemon like flavor it is highly recommended as a spice. Especially in Asian cuisine, Szechuan Peppercorn is a widely used spice. It lends a mild heat when used sparingly. It goes well with Duck, fish and seafood as well, making it a very versatile spice. It has a distinct tingly numb sensation when tasted and the aroma is also quite memorable.
The Szechuan Peppercorn is widely used in Chinese and Japanese cuisine. It is normally air dried and has a split husk revealing the black berry inside. They are usually roasted to enhance the release of the flavor when they are crushed. The husk is the part that is consumed, with the black berry being considered too gritty and sand like. The peppercorns normally also have a thin hair like spike attached.
The various names attributed to the Szechuan Peppercorn make for interesting trivia. In China itself it is referred to by no fewer than fifteen names, including flower pepper and mountain pepper. In Japan it is called Sansho, while in Tibet it is referred to as Yeri ma. The peppercorns normally also have a thin hair like spike attached.
It is a staple in the cuisine of the north east areas of India as well as Tibet. In Tibet, it is used as a flavoring for a popular dumpling called the Momo. In China it is a constituent of the famed Five Spice powder. While in India it is used in Ayurveda to cure many ailments, besides being used to add heat to certain dishes. The Szechuan Peppercorn is wrongly assumed to be capable of sanitizing meat that is not fresh. In reality it only helps to mask the foul smell or flavor. This property of masking makes it ideal for cooking exotic delicacies like offal.
In America, the Szechuan Peppercorn goes by names as vivid as Chinese prickly ash and Fagaru. However the most interesting name given to this spice is "Current Mirchi". It is so called by the locals in India, in reference to the electric tingling sensation and heat that is experienced upon tasting it. Current refers to the electric sensation. Mirchi is the word used in Hindi and its derivatives, for chilies.
Courtesy: Ezinearticles
The Szechuan Peppercorn is widely used in Chinese and Japanese cuisine. It is normally air dried and has a split husk revealing the black berry inside. They are usually roasted to enhance the release of the flavor when they are crushed. The husk is the part that is consumed, with the black berry being considered too gritty and sand like. The peppercorns normally also have a thin hair like spike attached.
The various names attributed to the Szechuan Peppercorn make for interesting trivia. In China itself it is referred to by no fewer than fifteen names, including flower pepper and mountain pepper. In Japan it is called Sansho, while in Tibet it is referred to as Yeri ma. The peppercorns normally also have a thin hair like spike attached.
It is a staple in the cuisine of the north east areas of India as well as Tibet. In Tibet, it is used as a flavoring for a popular dumpling called the Momo. In China it is a constituent of the famed Five Spice powder. While in India it is used in Ayurveda to cure many ailments, besides being used to add heat to certain dishes. The Szechuan Peppercorn is wrongly assumed to be capable of sanitizing meat that is not fresh. In reality it only helps to mask the foul smell or flavor. This property of masking makes it ideal for cooking exotic delicacies like offal.
In America, the Szechuan Peppercorn goes by names as vivid as Chinese prickly ash and Fagaru. However the most interesting name given to this spice is "Current Mirchi". It is so called by the locals in India, in reference to the electric tingling sensation and heat that is experienced upon tasting it. Current refers to the electric sensation. Mirchi is the word used in Hindi and its derivatives, for chilies.
Courtesy: Ezinearticles
