Szchechuan peppercorns

Personally, I prefer black. More flavour.
White is basically just black deshelled and processed a little differently, though. Brings out the heat of it a touch.
 
Well darnit.. I found the Szechuan peppercorns at the Oriental market and just tried one.. it tasted kinda lemony at first but not tasty yummy lemon.. and no heat. I kept chewing on it and after a minute that numbing "dental" sensation Pookie was talking about kicked in. I spit out the peppercorn... And now 5 minutes later the numb feeling is still going on...

I'm gonna assume these guys taste better in the proper dish.. hopefully a LOT better. Will be going easy on them in the "ma po tofu" recipe.
 
Make the sichuan hot oil...trust me. :D
 
You add a little whole sichuan peppercorn during the first part of the oil seasoning. All the whole spices get strained before adding to the pepper flakes. You add a little of it ground to the pepper flakes when you add the oil. The link to the recipe i posted uses whole in the finished hot oil. I prefer it ground because biting into a whole one is a bit too intense.
 
This stuff and some black vinegar rocks on dan dan noodles.
 
Gochugaru (coarse) works fantastic for the pepper flakes too if you want a milder oil. I use about 3/4 gochugaru and about 1/4 super chili. Plenty of heat but loads of flavor. The recipe doesn't include it but adding some sesame oil to the cooled hot oil is a really nice addition. I prefer the dark or toasted sesame oil.
 
Made mine with 1.5 cups of peanut oil and a TBS of toasted sesame oil after it cooled a few minutes.
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1 heaping 1/4 tsp whole to season the oil with the other spices. Then strain it all out.
 
1 level 1/4 tsp of ground in a mortar added to the pepper flakes.
 
You want the oil just hot enough to sizzle the flakes a little but not burn them. Add it slowly to the pepper flakes and sichuan peppercorns. I used some shallots in mine too instead of all green onion.
 
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