Sichuan peppercorns
Not a true peppercorn but a dried, citrusy husk that produces a tingling, numbing sensation (málà) rather than straightforward heat — the signature sensation in Sichuan cooking, especially alongside chili.
Used for
- mapo tofu
- dan dan noodles
- Sichuan chili oil
- braises
In the kitchen
- toast briefly in a dry pan to wake up the aroma before grinding
- grind coarsely rather than to a fine powder
- pair with dried chilies for the classic 'málà' combination
Picking it at the store
- Look for husks with the black seeds removed or sifted out — the seeds are gritty and add no flavor
- Toasting briefly before grinding makes a noticeable difference; skip stale, pre-ground jars if you can find whole husks instead
Related terms
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