Description
The flavor profile of Sichuan Peppercorns is earthy, lemony, and floral. But their most distinctive quality is their ability to impart a tingling sensation on your palate. This comes from hydroxy-alpha sanshool, a molecule that stimulates touch receptors, making your mouth feel tingly. This tingling numbness allows you to enjoy chili heat more intensely. Hence "málà," Sichuan cuisine’s distinctive flavor profile that combines a numbing sensation with a spicy heat. Sichuan peppercorns create the ma (numbing) sensation, while chilies provide the la (spicy heat).
The best way to utilize them, of course, is to begin with a Sichuan recipe, like: creating your own chili oil, Dan Dan Noodles, or Dry-Fried Green Beans. But many chefs around the world have begun to incorporate this spice into recipes from other cuisines as well.
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