The aroma of Szechuan (szchuan) peppercorns is a mixture of strong
lemon citrus, warmth, and a hint of earthiness. It is quite aromatic and has
a flavor which is slightly hot, antiseptic, and citric, but not similar to that
of black pepper. The majority of flavor is in the orange-red outer fruit and not
the inner seed which is often omitted because of it's gritty texture.
These Szechuan peppercorns are referred to by a number of different names:
Sichuan pepper, Chinese
pepper, Japanese pepper, Szetchwan pepper, and prickly ash.
Szechuan pepper, or Sichuan pepper, is an important flavoring in several regional cooking styles.
They are most important in Chinese and Japanese cooking, but also in Koran and Himalayan
cuisines among some others. |
