Sichuan pepper
Sichuan pepper is a thorny shrub or small tree that grows in the Himalayan region, from Pakistan and Nepal to China.
The fruits of the Sichuan pepper tree ripen in autumn. They are small red capsules that split open when mature, revealing the black seeds inside. The aromatic fruit husks are harvested, dried, and used as the spice known as Sichuan pepper. Its flavor is quite different from that of black pepper. Instead, Sichuan pepper has a fragrant citrus aroma and produces a distinctive tingling, slightly numbing sensation on the tongue. This unique effect is caused by the compound sanshool, which is found in the fruit husk. The seeds themselves are tasteless and are not used.
The plant is also known as the toothache tree. Chewing its bark or fruits can create a mild numbing effect in the mouth. This characteristic has made the plant popular in traditional folk medicine throughout many parts of Asia.
Sichuan pepper is used in Chinese noodle dishes, hot pot, stir-fries, and spicy sauces, as well as in chutneys and pickles in the Himalayan region.
Did you know?
In traditional Sichuan cuisine, Sichuan pepper is often combined with chili peppers. The chili provides a burning heat, while the Sichuan pepper contributes its characteristic tingling, buzzing, and slightly numbing sensation.
Fakts:
- Location in the Greenhouses: The Mountain Forest House
- Danish name: Sichuanpeber
- Latin navn: Zanthoxylum armatum
- Family: Rue family /Rutaceae
- Native range: The Himalayan region, from Pakistan and Nepal to China