The Sichuan Pepper
The Famous Sichuan Pepper from Hot Sauce Survey
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Images Sourced from the Sichuan pepper Wikipedia Record.
| Pepper Name | Sichuan Pepper |
|---|---|
| Pepper Cultivar | Currently Unknown |
| Scoville | N/A |
| Wikipedia Summary | Sichuan pepper (Chinese: 花椒; pinyin: huājiāo) (also Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, rattan pepper and mala pepper) is a signature spice of the Sichuan cuisine of China's southwestern Sichuan Province. When eaten it produces a tingling, numbing affect due to the presence of hydroxy-alpha sanshool in the peppercorn. It is commonly used in Sichuanese dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known as málà (Chinese: 麻辣).Despite its name, Sichuan pepper is not closely related to either black pepper or chili pepper. Ma la sauce (Chinese: 麻辣; pinyin: málà; literally 'numbing and spicy'), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in Chongqing hot pot. Hua jiao yan (simplified Chinese: 花椒盐; traditional Chinese: 花椒鹽; pinyin: huājiāoyán) is a mixture of salt and Sichuan pepper, toasted and browned in a wok, and served as a condiment to accompany chicken, duck, and pork dishes. |
| Wikipedia Link | WikiPedia Link |
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| Manufacturers Using This Pepper (1) | |
| Recipes Using This Pepper (1) | |
| Ingredients Used With This Pepper (6) | |
| Peppers Used With This Pepper (1) | |
| Date Added | 1 Year, 7 Months Ago |
| Date Last Updated | 1 Year, 7 Months Ago |
| Contributor | HotSauceSurvey |
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