HOW TO USE SZECHUAN PEPPERCORN: TASTE, ORIGINS, AND RECIPES

Szechuan Peppercorns are a totally unique spice. But contrary to popular belief, they’re not as much about heat as they are about the unique mouthfeel they create. Known ashua jiao,these northern Chinese peppercorns are both fragrant and mouth-numbing with an aroma that ranges from lavender to lemon. Here's a little introduction into where they come from, what they taste like, and how to cook with Szechuan peppercorns, complete with a few recipes to help you get started.

You may have seen them floating atop a boiling, spicy hot pot or mixed in with delicious hand-pulled noodles and slow-cooked beef. Szechuan peppercorns make an appearance in some of the most delicious foods on earth!

A crucial ingredient in Sichuan cuisine, they’re usually paired with red chile peppers to create a powerful mouth-numbing sensation that perfectly complements the spicy heat. While they might seem intimidating to cook with at first, they’re actually great for the average home cook! With very little effort, they offer instant complexity to your dishes!

Szechuan peppercorns themselves aren’t actually hot - no more so than regular black pepper - though their tingling properties can help you enjoy spicy ingredients even more. The molecules in this little reddish pink peppercorn cause confusion in the mouth’s nerve receptors, which results in a numbing sensation that’s almost refreshing or fizzy. They work unlike any other spice out there. Some chefs believe that by numbing the mouth, their diners are able to experience the more nuanced, fruity flavours of the chilies in their dishes. But beware, they’re addictive!