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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
Sichuan pepper is a berry native to Asia where it is used both in cooking as a spice and in pharmacology. The appearance of the berry is similar to that of pepper but the use made of it is different, the seeds inside are discarded (because they are bitter) and the peel is used.
The scientific name of the genus of the different species of plants from which the Sichuan pepper is obtained is Zanthoxylum and is part of the Rutaceae family. The genus Citrus that is citrus fruits belongs to the same family. It will therefore come as no surprise that a hint of lemon can be perceived in the taste, so much so that one of the common names by which the spice is known is Indonesian pepper-lemon.
To be more precise: you will often find the species Zanthoxylum piperitum as the scientific name for Sichuan pepper, but that's not the case, Zanthoxylum piperitum is grown mostly in Japan and Korea, in China the spice is mainly obtained from Zanthoxylum bungeanum (red pepper from Sichuan) and Zanthoxylum armatum (green pepper from Sichuan). In reality, however, it is always the same spice. The plant can look like a small tree or a shrub, it blooms between April and May, it is a deciduous plant. There are male flowers and female flowers, the latter produce the berries which turn red when ripe and open spreading the black seeds. Most of the species and varieties have thorns, except the Japanese variety Asakura sansho of Zanthoxylum piperitum which is intensively cultivated precisely for this characteristic that makes harvesting easier. The plant is very resistant to both heat and extreme cold, instead it fears both drought and stagnation of water.
We have already answered in part in the previous paragraph, the Sichuan pepper obviously comes from the province in the south-western part of China from which it takes its name and is a very used ingredient in regional cuisine of Sichuan. The spice, however, under other names is widely cultivated and used in Japan, Korea, Indonesia, Butan, India.
As usual talking about spices: obviously it has nutritional properties, for example 100 grams bring 270 calories, but it makes sense to talk about the nutritional values of a spice considering the quantities consume? In traditional Chinese medicine it is used above all for its pain relieving (especially against toothache) and antipruritic properties. It goes without saying that it is not a good idea to try to suffocate a discomfort in the teeth without investigating the cause at the dentist, but perhaps while waiting for the appointment you can try to soothe the discomfort in a natural way.
Furthermore, always in traditional Chinese medicine, Sichuan pepper is used in the treatment of gastric or digestive disorders such as dyspepsia. As far as modern studies are concerned, the most studied component is Hydroxy-alpha-sanshool which is contained at 3% in the spice and which is thought to be responsible for the feeling of numbness it leaves in the mouth, since it does so by acting on the receptors of the pain is probably also responsible for the pain-relieving action recognized by traditional medicine.
It is one of the oldest Chinese spices , so much so that Confucius mentions it in his Poem of Odes.
The soldiers carried it with them during the marches because according to a superstition it kept accidents away, they also chewed it to stay awake during the longer marches.
It was brought to Europe by Marco Polo, it became very popular among the Italian nobility, but then fell into oblivion for a long time before being rediscovered in 1800.
The plant is also available in a bonsai version and is highly appreciated for its resistance to extreme temperatures which allows it to be kept both outdoors and indoors.
Sichuan pepper is used in a similar way to real pepper, the taste is partly similar, at first glance it too is spicy and pungent but much less than both pepper and chilli, but it is more aromatic and immediately leaves a hint of lemon in the mouth and a particular feeling of numbness. Depending on the various species of thegenus Zanthoxylum these characteristics can vary in intensity, for example, remaining the two most cultivated species in China, the red Sichuan pepper (obtained from Z. bungeanum) has a more persistent taste, the green variety has a less intense taste but a more strong numbing effect.
Sichuan pepper is a key ingredient in the preparation of various spice blends , including: Ma-la a mixture of chilli and Sichuan pepper (the term in Chinese means spicy and numb); Shicimi togarasi a traditional Japanese blend composed of seven spices (the main one is a type of red pepper called togarashi, some of the other six can change from region to region but traditionally are: dried mandarin peel, sesame seeds, poppy seeds, hemp seeds, chopped nori seaweed, Sichuan pepper); the five Chinese spices (star anise, fennel seeds, cinnamon, cloves, Sichuan pepper).
Ingredients for 2 people
Preparation
1) Mix the two flours with the oil, about half a glass of warm water and a pinch of salt.
2) Work until the dough is elastic and oily.
3) Let it rest
4) While the dough rests, blanch the cabbage in water after washing it.
5) Crush the hemp seeds with the pepper berries and a pinch of salt in a mortar.
6) Sauté the finely chopped garlic in a pan with a drizzle of oil, add the hemp seeds and pepper and then add the cabbage, allowing it to flavor for a few minutes.
7) Roll out the dough with a rolling pin and line a 20 cm diameter pan.
8) Stuff with vegetables and fold the dough towards the center, like a bag.
9) Bake at 200 degrees for 30 minutes
Data sheet
Specific References
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
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
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
The ground white pepper, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
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
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.
White pepper in grains, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
Tasmanian pepper is a fake pepper from the Australian mainland. It is an extremely aromatic pepper. The notes are very fresh, fruity and woody notes highlighting the roar of basil and camphor. It can be used in white fish, salmon, herring, shellfish, pork, duck and pheasant.
Ingredients: Tasmanian pepper
Origin: Australia
Jamaica pepper also known as pimento or carnation pepper, is native to the Caribbean and Central and South America. The most important crop of 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 "pimento paths".
Ingredients: allspice
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
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman 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
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
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
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
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
The four-color peppercorns go well with the following spices: cloves, fine sauces, fleur de sel, ginger, garlic, Mediterranean herbs, nutmeg, slats of cinnamon, lemon zest, onions.
Ingredients: pink pepper, black pepper, white pepper, green pepper.
