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October 2017

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Sichuan Peppercorns

My order of Sichuan Peppercorns has arrived! The first thing I did was put one in my mouth... that was probably a mistake. Not as bad as biting into a jalapeno. It's described as Hot, Citrusy, Woodsy, and Pungent, also According to Harold McGee in On Food and Cooking, second edition, p429 they are not simply pungent; "they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue). Sanshools appear to act on several different kinds of nerve endings at once, induce sensitivity to touch and cold in nerves that are ordinarily nonsensitive, and so perhaps cause a kind of general neurological confusion."

So, it tasted mild and pleasant, then my tongue started to tingle. Since I was expecting something like that I was not distressed. But it is unlike anything else I have ever tasted.

I bought bought a 2.4oz bottle so if any of my friends want to give it a try I'm willing to slip you a half once.

Now I can make Gong Bao (Kung Pao) Chicken and real Chinese 5 Spice.

Comments

They don't have sichuan peppercorns at Win Li? (or, you don't go to Win Li, so you don't know).

I just got a recipe for vegan mapo tofu that calls for sichuan peppercorns. I suspect I'll be eating it alone, though. Well, maybe not. How is Paul for spicy?
I don't go to Win Li because they don't have carts.

I'm not sure about Paul, I don't think he does hot.