Probably for the same reason that black pepper replaced long pepper. Long pepper is native to the northern parts of the Indian subcontinent. When the overland trade routes predominated, it was the closest pepper plant. Sichuan pepper was a little further off, with its reach the north eastern Indian subcontinent. Then sea trade took over.

2015年8月23日 · u/sichuan_pepper. r/Miscarriage is a community for those who are affected by or have experienced a miscarriage to talk about pregnancy loss.

2019年3月4日 · I pickled parts of my batches of (sliced) yellow habaneros in rice vinegar, lime zest, sichuan pepper corns, some sea salt and roasted sesame seed. The pepper and the chili aroma really go well together and the fresh acidity of the lime ties that up nicely.

2021年3月5日 · The Sichuan chili pepper flakes I find at the store are usually a mix of several chili peppers chosen specifically for color, fragrance/flavor, and spiciness. For example, Wang Gang's recipe (who is a Sichuanese chef) includes zidantou (bullet head), denglongjiao (lantern), and qixingjiao (seven star) peppers.

2021年11月7日 · Given that "Sichuan pepper" describes several different species of prickly-ash berries anyway, I'm inclined to be generous and include sansho/chopi too. But your point still stands; sansho/chopi isn't emblematic of Japanese/Korean food in remotely the same way. Btw, if you're in Ontario (guessing from your name), we've got a local variety too!

2021年5月6日 · You just added way too much. Around 5 peppercorns (yes, literally just 5 individual peppercorns give or take) can be enough to flavour a whole dish, especially if you only made enough for yourself, and especially if you're not used to the flavour of Sichuan peppercorns. The flavour of Sichuan peppercorns is concentrated and intense.

2023年3月9日 · If you want to get to the bottom of it, best start with keeping it simple: freshly cracked Sichuan pepper over food, just like with black pepper. No toasting. All these things people are suggesting (toasting, infusing oil etc.) are meant to improve the overall quality of the dish, not to counter inherent flaws in the peppercorns.

2022年6月30日 · My mom used to make a Sichuan pepper salt that would be sprinkled on fried foods (ex salt and pepper squid or veggie tempura), fried eggs, and bbq meats. From what I remember its about 1 part toasted Sichuan peppercorns: 4 parts flaky salt. Optionally add a pinch of white pepper, chili flakes and 5 spice powder.

Place them in a paper towel and crack them with the flat side of a spoon. Toast it with 60-75% salt in a dry sauté pan until the salt begins to grey a bit. Reserve, use the pepper salt in your stir fries. Same flavor but without the whole pepper corns to pick out :)

2019年4月5日 · Called for 1/2 tsp ground Sichuan peppercorns. I ground them in a mortal & pestle. I ground them in a mortal & pestle. I forgot to add them to the wok first like the recipe called for, but I added them towards the end and stirred them around with the chicken & bell peppers for a while.