Szchechuan peppercorns

[Muckyai]

Just curious how many folks here have tried or cook with Szchechuan peppercorns and their thoughts regarding them. Never tried them myself.. for a while they were not allowed to be imported into America and I have yet to see them at the local grocer.

Image from GIS

 

[t0mato]

I marinate meat all the time with them. They give a great floral flavor to poultry especially duck. Sichuan peppercorns and fresh ginger are an excellent combo.

Check an Asian supermarket if you have one anywhere near you. Otherwise an online retailer is a good bet.

 

[Crispee-FL]

Its a staple in my pantry, marinades, stir fries, dipping sauces. The flavor and sensation is difficult to describe, like a black peppercorn that numbs and tickles your tongue.

 

[labuyo]

I use them in stir-fry and other asian dishes that my wife or myself cook. Below are some useful links for easy recipe ideas:
 
http://www.foodnetwork.com/recipes/spicy-szechuan-stir-fry-recipe-1951428
 
http://www.foodandwine.com/recipes/sichuan-peppercorn-shrimp
 
Bon Appetit!

 

[The_NorthEast_ChileMan]

Amazon has them.> Szechuan Peppercorns

 

[The Hot Pepper]

Not a fan of the lip numbing sensation, too "dental," stick to hot peppers, lip tingling is much better.

 

[Edmick]

I've used them in cooking. I believe the idea behind them is to accent the other flavors in the dish. I don't use them often but I have eaten them straight and it made my tongue and lower lip go numb.

 

[spicefreak]

In my experience, you want to powder them for most flavour or leave them whole for most strength. Lightly breaking them between your fingers is a good balance between the two and it's how I make my mapo tofu.
 
I'm also told they go great with steak but I prefer long pepper on that for its herbal notes.

 

[Major Pain]

I use to make popcorn with the oil.

 

[jhc]

Years ago we threw a Game of Thrones themed dinner party and I made a cocktail called Shade of The Evening with Alize, vodka, fruit juices, and an extract of Szchuchaun peppercorns made in 100% ethanol. The numbing/tingling sensation threw everyone for a loop which was exactly the point. 
 
I have no clue how to use these in "normal" cooking.

 

[ShowMeDaSauce]

They are a nice addition to a hot chili oil also.
https://www.chinasichuanfood.com/chinese-chili-oil/

 

[Mr.W]

I like adding these to different dishes.  I'm careful with salt when using Szechuan peppercorn because, to me it makes the salt taste really salty.  I believe they are actually a type of citrus and importing them is regulated due to risk of contaminating citrus crops with disease.  They need to be heat treated prior to import to kill any organisms.  Some say the heat treating diminishes the tingly numbing effect. 

 

[Edmick]

I have some seeds for it somewhere. Maybe i'll try to grow it.

 

[Muckyai]

I have some seeds for it somewhere. Maybe i'll try to grow it.

That would be pretty neat. I have been hankering to try growing black peppercorns.

 

[The Hot Pepper]

Never had black pepper?

 

[Muckyai]

Never had black pepper?

Hey hey pookie. Lol. I've never had it fresh and cooked almost like a vegetable. Like this. It's supposed to be good for health!

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[Edmick]

Anyone ever had this? It has some kick to it.

 

[The Hot Pepper]

neat!

 

[Edmick]

neat!

Yea Pookie.. If that is your real name..

 

[MikeUSMC]

White pepper is slammin'. I use it in some of my dry rubs