Szechuan Peppercorns

These Szechuan peppercorns are referred to by a number of different names:
Sichuan pepper, Chinese pepper, Japanese pepper, Szetchwan pepper, Szechwan peppercorns 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 its 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. Sichuan peppered salt is made by well toasting Szechuan peppercorns adding course salt, Chipotle, 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, Szechuan 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 its numbing qualities.

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

In 2005 the FDA lifted a ban on the import of Szechuan 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 its ability to devastate crops. This concern was solved by heat treating the Szechuan pepper before import and thus the ban has been lift on the heat treated Szechuan peppercorns.

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