Szechuan Peppercorns

Description

Szechuan peppercorns, also known as Chinese coriander, are a unique and mesmerizing ingredient that hails from the Szechuan region of China. These tiny, reddish-brown berries are not actually peppercorns, but the dried fruit of a type of ash tree. They are characterized by a complex flavor profile that includes a slight lemony overture, a woody aroma, and a surprising, tingling, numbing sensation on the palate. This 'ma' or numbing effect is what sets Szechuan peppercorns apart from any other spice, giving them a distinct and unforgettable personality.

Primary Uses

Szechuan peppercorns are the soul of Szechuan cuisine, known for its bold flavors and fiery spices. They are often used in tandem with hot spices to create a balance of 'ma' and 'la' (numbing and hot), a signature taste of dishes like Kung Pao chicken, Mapo tofu, and Dan Dan noodles. Ground into powder, they are a key component of the Chinese five-spice blend. Beyond the culinary world, in traditional Chinese medicine, these peppercorns are used to alleviate pain and treat digestive issues.

History

The story of Szechuan peppercorns is one of resilience and revival. For many centuries, they have been an integral part of Chinese cuisine and medicine. However, in the mid-20th century, they were banned in many countries, including the US, due to concerns about a citrus canker. This ban was lifted in 2005, leading to a renaissance of Szechuan peppercorns in global cuisine. Their unique ability to numb the mouth is linked to a Chinese tale about a chef who wanted his patrons to focus solely on the flavors of his dish, so he used these peppercorns to numb their tongues to all other distractions.

Nutritional Information

Szechuan peppercorns are nutritionally rich, offering a good amount of minerals like potassium, vitamin A, iron, manganese, and dietary fiber. They are low in calories but high in flavor, making them an excellent choice for those seeking to add a punch to their dishes without increasing caloric intake. The numbing property of these peppercorns is due to a compound called hydroxy-alpha sanshool, which also has potential anti-inflammatory properties. While they share similar nutritional profiles with other spices, the unique numbing property and intense flavor profile make Szechuan peppercorns stand out in the spice world.