Reference: 1715
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Sichuan pepper is a green berry native to China, also called Sancho Pepper. It has a very fresh, citrusy, spicy and sparkling taste that gradually envelops the palate. It should be added to cooking, whole, or crushed in a mortar always in small doses because. Once toasted, it tends to quickly lose its flavor.
Sichuan pepper
The green Sichuan pepper is obtained from a different species from the one from which the red Sichuan pepper is obtained and in fact it has quite different organoleptic characteristics. Sichuan pepper is obtained from a berry which, although belonging to another family, is not very different from that of pepper, but it is used completely differently, in fact the seeds, which are very bitter, are thrown and used only the peel.
Sichuan pepper is obtained from the berries of different species of plants belonging to the genus Zanthoxylum of the Rutaceae family, therefore it has absolutely nothing to do with piper nigrum and it is so-called a false pepper. The genus Citrus, that of citrus fruits, also belongs to the Rutaceae family. Same family different genus, so Sichuan pepper and citrus are distantly related? Not so far from the taste, one of the organoleptic characteristics of Sichuan pepper is a hint of lemon. So much so that one of the alternative names of the spice is Indonesian pepper-lemon.
As we anticipated the Sichuan pepper is obtained from different species of the genus Zanthoxylum, in various texts Zanthoxylum piperitum is indicated in particular, but it is not true, in fact this species is widespread above all in Japan and Korea. In reality, in China, Zanthoxylum bungeanum and e Zanthoxylum armatum are much more used, from the first one obtains the red pepper and from the second the green one.
The plant, which can appear both as a small tree and as a shrub, is a deciduous plant with flowering between April and May. The berries are produced by female flowers and when ripe they open spreading the seeds, almost all species have thorns, but not the Japanese variety Asakura sansho of piperitum and that is why it is intensively cultivated. The plant tolerates extreme changes in temperature well, not fearing neither the cold nor the heat, more fragile instead of both drought and stagnation of water. Place of origin and cultivation Sichuan is an internal province (landlocked) in the southwest of China, so the place of origin of the spice is already written in the name, this does not mean that it is widely cultivated and used in Japan, Korea , Indonesia, Butan, India.
As usual we remember that talking about the nutritional characteristics of a spice is not worth it, vitamins, minerals, but even the calories, given the quantity of pepper that are consumed in a meal become insignificant even if perhaps on the canonical 100grams they would not be.
If instead we talk about the properties attributed by traditional medicine to Sichuan pepper, the pain-relieving one is a classic attributed to practically every pepper or false pepper, as well as the digestive properties (and once again we remind you that today we know that if you have serious problems of gastritis or worse of an ulcer, spices are not advisable), the more original is the use against itching.
We know that the most particular characteristic of pepper of Sichuan is to leave a feeling of numbness in the mouth, science has identified as likely responsible for this effect the Hydroxy-alpha-sanshool , a component that constitutes uses 3% of the spice. Since the mechanism acts on pain receptors, it is likely confirmation, in this case, of the claims of traditional medicine on the anti-pain effect.
The spice is one of the oldest in the Chinese tradition, it is even mentioned in a poem by Confucius, it seems that instead the soldiers consumed it during the marches, to stay awake. Since it does not have an exciting effect, it is likely that more than anything else the anti-pain effect helped them to endure fatigue.
The use in the kitchen is similar to that of pepper, the taste is not even so different, at least at the beginning, when you consume Sichuan pepper there are three phases: spiciness (not very ports, lower than that of pepper and chilli), therefore the moderate spiciness gives way to a marked aromaticity in which, as we have said, citrus notes stand out and finally the feeling of numbness . The organoleptic characteristics vary from species to species (as we have said, the Sichuan pepper spice is obtained from various different species) in particular green pepper has aand less intense than red and a stronger numbing effect. In Asian cuisines, Sichuan pepper is a key ingredient in the preparation of various spice blends including the Chinese five-spice. For the recipes from the web we have chosen a dessert.
Semifreddo with fruit and Sichuan pepper
Ingredients:
Preparation
1) Make a mousse by mixing whipped cream and yogurt.
2) Put it in the refrigerator.
3) Prepare a saucepan with sugar and water in a 1: 1 ratio.
4) Prepare the pineapple chips by slicing a few slices very thinly.
5) Wet them with the sugar syrup.
6) Put them in the oven at 70 ° for about 2 and a half hours.
7) Soak the gelatin sheet in cold water.
8) Heat milk and Sichuan pepper in a saucepan.
9) Add the wrung isinglass sheet and turn off once it reaches a boil.
10) Whip the egg yolks with the rest of the sugar.
11) Add the passion fruit pulp and the filtered milk.
12) Whip the unsweetened cream and pour it into the egg and milk mixture.
13) Pour everything into special round silicone molds.
14) Leave to cool in the fridge and then in the freezer for a few minutes.
15) Add the chips and some Chinese peppercorns for garnish.
Recipe source: Tuttogreen.it
Data sheet
Sichuan pepper is a green berry native to China, also called Sancho Pepper. It has a very fresh, citrusy, spicy and sparkling taste that gradually envelops the palate. It should be added to cooking, whole, or crushed in a mortar always in small doses because. Once toasted, it tends to quickly lose its flavor.
Sichuan pepper
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
Muntok white peppercorns are a variety of pepper obtained from the ripe berries of the pepper plant (Piper nigrum) native to Bangka Island, Indonesia. Compared to black pepper, white pepper has a more delicate and less pungent flavor, with earthy and slightly musky notes. It is produced by removing the outer skin of the berries after drying, leaving only the white inner seed. This variety of pepper is highly appreciated in refined cuisine for its subtle flavor and its ability to enhance dishes without overwhelming the taste.
Ingredients: Muntok white pepper
Origin: Indonesia
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: black pepper
Origin: o
White peppercorns are characterized by their dry, very intense spicy aroma with sweet musky nuances. It is considered a light pepper, with a delicate taste and for this reason it goes very well with fish-based dishes and pasta with plain sauces.
white pepper
It is believed that it is the most used pepper in European kitchens thanks to its versatility. This ground Tellicherry black pepper powder pairs with any dish quickly and easily. Tellicherry is considered among the most important, pure and precious pepper spices in the world, the best that the market offers.
Ingredients: Tellicherry black pepper TGEB
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
White pepper is a pepper with a slightly spicy and dry aroma, very aromatic but delicate, with musky and sweet nuances. It is considered a light pepper and goes very well with fish and pasta with white sauces. Practical to use in the already ground format.
white pepper
Malabar green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavor. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Ingredients: green pepper
Sichuan pepper is a red berry native to China. It has a very fresh, citrusy taste. It should be added during cooking, whole, or toasted and ground (except the seeds) always in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
