Szechuan Peppercorns

These Szechuan peppercorns are referred to by a number of different names:
Sichuan pepper, Chinese pepper, Japanese pepper, Szetchwan pepper, and prickly ash.

The aroma of Szechuan peppercorns is a mixture of strong lemon citrus, warmth, and a hint of earthiness. They are quite aromatic and have a flavor which is slightly hot, antiseptic, and citric, but not similar to that of black pepper. The majority of flavor is in the orange-red outer fruit and not the inner seed which is often omitted because of it's gritty texture.

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Szechuan Peppercorn Cooking Hints

Szechuan pepper, or Sichuan pepper, is an important flavoring in several regional cooking styles. They are most important in Chinese and Japanese cooking, but also in Koran and Himalayan cuisines among some others.

The spice is an ingredient in several important condiments such as the Chinese Five Spice Powder, Japan's popular Shichimi Tōgarashi, and Sichuan peppered salt. It is made by well toasting Szechuan peppercorns and course sea salt, finely grinding, and serving as a condiment.

In Sichuan cooking the numbing bite of Szechuan pepper is often combined with chili peppers to create fiery dishes. A Common why this is done is by toasting both Szechuan peppercorns and chili peppers in oil until brown and then adding broth or water quickly (but cautiously!!) followed by thinly sliced meat or vegetables. The food is rapidly cooked by the large amount of steam produce.

-try adding to whole Szechuan peppercorns to soups or stews in a tea ball, or tied in cheese cloth for easy removal before serving.

-Szechuan peppercorns can be toasted in a dry skillet before grinding to release their full flavor.

-This Spice goes especially well with poultry and fish

The Szechuan Peppercorn Plant

Szechuan peppercorns are not true peppercorns but the berry of a plant native to northern China called the Prickly Ash or, xanthoxylum peperitum. It is a small tree to large shrub with many thorns and leaves similar in appearance to that of ash trees, although they are not related.

Rather, Szechaun Peppercorns are produced by a plant in the Rue or citrus family, Rutaceae. The Prickly Ash is closely related to a North American tree called a Toothache Tree for it numbing qualities.

Prickly Ash grows mainly in China, Japan, and Korea.

The FDA recently (in 2005) lifted a ban on the import of Szechaun Peppercorns that was put in place because of fears this spice might bring new strains of citrus cankers to the U.S. While this pathogen is no threat to humans, it is of great concern to citrus grows because of it's ability to devastate crops. This problem was solved by heat treating the Szechaun pepper before import and thus the ban has been lift on the treated spice.

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