Citizendia

Sichuan pepper

Traditional Chinese:花椒
Simplified Chinese:花椒
Hanyu Pinyin:huājiāo

Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. Zanthoxylum (from the Greek ξανθὸν ξύλον "yellow wood" is a Genus of about 250 species of Deciduous and Evergreen piperitum, Z. simulans, Z. Zanthoxylum simulans ( Chinese Prickly-ash or Flatspine Prickly-ash) is a Flowering plant in the family Rutaceae, native to eastern sancho and Z. schinifolium), widely grown and consumed in Asia as a spice. A spice is a dried Seed, Fruit, Root, Bark or vegetative substance used in Nutritionally insignificant quantities as a Food additive Despite the name, it is not related to black pepper or to chili peppers. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese and Konkani and Batak Toba cuisines, among others. ( Postal map spelling: Szechwan and Szechuan) is a province in western China with its capital in Chengdu. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National Definitions of Tibet See also Definitions of Tibet Name In English The English word Tibet, like the word for Tibet in most European The Kingdom of Bhutan (buːˈtɑːn is a Landlocked nation in South Asia. Nepal (नेपाल) is a Landlocked country in South Asia. Japanese Cuisine has developed over the centuries as a result of many political and social changes Konkani people form an ethnic group mainly found in the Konkan Coast of western India who speak the Konkani language natively

It is known in Chinese as huājiāo (花椒; literally "flower pepper"); a lesser-used name is shānjiāo (山椒; literally "mountain pepper"; not to be confused with Tasmanian mountain pepper). Tasmannia is a Genus of woody Evergreen Flowering plants of the family Winteraceae. In Japanese, it is 山椒 sanshō, using the same Chinese characters as shanjiao. is a language spoken by over 130 million people in Japan and in Japanese emigrant communities In Tibetan, it is known as g. Tibetan refers to a group of languages spoken primarily by Tibetan peoples who live across a wide area of eastern Central Asia bordering South Asia as well as by overseas yer ma. In Konkani it is known as tepal or tirphal [1]. Konkani ( Devanāgarī: कोंकणी Roman: Konknni Kannada: ಕೊಂಕಣಿ Malayalam: കൊങ്കണി IAST In Indonesia's North Sumatra province, around Lake Toba, it is known as andaliman in the Batak Toba language and tuba in the Batak Karo language. In America, it is sold as fagara or flower pepper as well as Sichuan pepper.

Contents

Culinary uses

Seeds and stems (left) and husks (right)
Seeds and stems (left) and husks (right)

Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the seeds are discarded or ignored. It is generally added at the last moment. Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. ( See also Illicium floridanum which is known as Chakra Phool (Badian in India and Star anise in the Eastern USA Ginger is commonly used as a cooking spice throughout the world Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern It is considered to go well with fish, duck, and chicken dishes, as well as with fried eggplant. The eggplant, aubergine, or brinjal ( Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. pH is the measure of the acidity or alkalinity of a Solution. Ma la (Chinese: 麻辣; pinyin: málà; literally "numbing and spicy"), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use

It is also available as an oil (marketed as either "Sichuan pepper oil" or "Hwajiaw oil"). In this form it is best used in stir fry noodle dishes without hot spices. The preferred recipe includes ginger oil and brown sugar to be cooked with a base of noodles and vegetables, with rice vinegar and Sichuan pepper oil to be added after cooking. Brown sugar is a Sucrose Sugar product with a distinctive brown color due to the presence of Molasses.

hydroxy-α-sanshool
hydroxy-α-sanshool

Hua jiao yan (simplified Chinese: 花椒盐; traditional Chinese: 花椒鹽; pinyin: huājiāoyán) is a mixture of salt and Sichuan pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants The peppercorns can also be lightly fried in order to make a spicy oil with various uses.

In Indonesian Batak cuisine, it is ground into a green sambal or chili paste, by mixing with chilis and other ingredients to accompany grilled pork and other regional specialities.

Sichuan pepper is one of the few spices important for Tibetan and Bhutanese cookery of the Himalayas, because few spices can be grown there. Definitions of Tibet See also Definitions of Tibet Name In English The English word Tibet, like the word for Tibet in most European The Kingdom of Bhutan (buːˈtɑːn is a Landlocked nation in South Asia. One Himalayan specialty is the momo, a dumpling stuffed with vegetables, cottage cheese or minced yak meat, beef or pork and flavoured with Sichuan pepper, garlic, ginger and onion. A momo ( is a type of Tibetan and Nepali Dumpling, similar to Mongolian Buuz or Chinese Jiaozi. Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked The yak ( Bos grunniens) is a long-haired Bovine found throughout the Himalayan region of south Central Asia, the Qinghai - Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Ginger is commonly used as a cooking spice throughout the world Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan The noodles are steamed and served dry, together with a fiery sauce. Tibetans believe it can sanitize meat that may not be so fresh. In reality it may only serve to mask foul flavors. Perhaps it is because of the foul smell masking property of Sichuan pepper that made it popular in dishes made of visceral organs of slaughtered animals.

In Japan the dried and powdered leaves of Zanthoxylum sancho are used to make noodle dishes and soups mildly hot and fragrant. The whole leaves, 木の芽 kinome, are used to flavour vegetables, especially bamboo shoots, and to decorate soups. Bamboo is a group of Woody perennial Evergreen Plants in the True grass family Poaceae, subfamily Typically the young shoots are used in this way giving and aromatic lemony flavour to food. They are used to denote spring seasonality in food. The buds, seeds, flowers, and hulls are also used. [1]

Sichuan peppercorns are one of the traditional ingredients in the Chinese spice mixture five-spice powder and also shichimi togarashi, a Japanese seven-flavour seasoning. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Five-spice powder is a seasoning in Chinese cuisine. It incorporates the five basic flavors of Chinese cooking &mdash Sweet, Sour, bitter Shichimi tōgarashi (Japanese 七[[wikt 味|味]] 唐辛子, "seven flavor chili pepper" or simply shichimi, is a common

In Korean cuisine, two species are used: Z. Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change piperitum and Z. schinifolium. [2]

Composition of various species

The genus name Zanthoxylum or Xanthoxylum comes from the Greek xanthon xylon (ξανθὸν ξύλον), meaning "blond wood. Greek (el ελληνική γλώσσα or simply el ελληνικά — "Hellenic" is an Indo-European language, spoken today by 15-22 million people mainly "

Miscellanea

From 1968 to 2005, the United States Food and Drug Administration banned the importation of Sichuan peppercorns because they were found to be capable of carrying citrus canker (as the tree is in the same family, Rutaceae, as the genus Citrus). The United States of America —commonly referred to as the Citrus canker is a disease affecting Citrus species that is caused by the bacterium Xanthomonas axonopodis. Rutaceae, commonly known as the Rue or Citrus family is a family of Plants usually placed in the order Sapindales. Citrus is a common term and Genus of Flowering plants in the family Rutaceae, originating in tropical and subtropical southeast regions of This bacterial disease, which is very difficult to control, could potentially harm the foliage and fruit of citrus crops in the U. S. It was never an issue of harm in human consumption. The import ban was only loosely enforced until 2002 [3]. In 2005, the USDA and FDA lifted the ban, provided the peppercorns are heated to around 70 degrees Celsius (160 degrees Fahrenheit) to kill the canker bacteria before importation.

Other names

It is possible to come across names such as "Szechwan pepper," "Chinese pepper," "Japanese pepper," "aniseed pepper," "Sprice pepper," "Chinese prickly-ash," "Fagara," "sansho," "Nepal pepper," "Indonesian lemon pepper," and others, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. In Tibet, the spice is known as e-ma or Kham pepper. At least some of the brands found in Asian grocery stores in the United States label the product in a confusing way; for instance, the Oriental Mascot brand labels the spice as "red pepper corn," although the Chinese characters on the package indicate it is Sichuan pepper. An Asian supermarket, sometimes called an " Oriental Supermarket ", is a grocery store in non- Asian countries that stock items imported Some brands also use the English description "Dehydrated Prickly Ash" since Sichuan pepper, and Japanese sansho, are from related plants that are sometimes called prickly ash because of their thorns.

Sichuan pepper is unrelated to black pepper (genus Piper) and to chile peppers, which are also widely used in Sichuan cookery. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried Piper, the pepper plants or pepper vines (a term used for certain Clematis in older times are an economically and ecologically The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade

In Nepal, where it is extensively used, it is known as timur (Z. alatum).

A spice called teppal or tirphal (Zanthoxylum rhetsa) is used in the Indian states of Maharashtra, Karnataka, and Goa, by a very small community called Konkanis (they speak a language called Konkani), an official language of Goa and spoken in many parts of these three states. India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Maharashtra ( Marathi: mahārāṣṭra, IPA) is a state located on the western coast of India. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Goa ( Konkani: गोंय /ɡɔ̃j/ is India 's smallest state in terms of area and the fourth smallest in terms of population. Konkani people form an ethnic group mainly found in the Konkan Coast of western India who speak the Konkani language natively Konkani ( Devanāgarī: कोंकणी Roman: Konknni Kannada: ಕೊಂಕಣಿ Malayalam: കൊങ്കണി IAST Teppal is a fruit which grows in bunches like grapes on trees full of thorns. The fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices. The fruit is seasonal and available during the monsoon period. When dried, the flesh of the fruit hardens, turns a brownish black color and opens up to show the black seeds within. The seeds are discarded and the dried fruit is stored in containers for use around the year. Dried fruit is fruit that has been dried, either naturally or through use of a machine such as a Food dehydrator. Mostly used in fish preparations and a few vegetarian dishes, with the coconut masala, this spice has a very strong woody aroma and is discarded at the time of eating the curry. This tree is also called jummn kayee or gamathe haralu in Kannada and koili kaya in Malayalam. Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state Not to be confused with the Malay language. Malayalam (മലയാളം malayāḷaṁ) is a Dravidian language used

References

  1. ^ aayisrecipes.com
  2. ^ uni-graz.at
  3. ^ Select nytimes.com

External links

Dictionary

sichuan pepper

-noun

  1. The outer pod of the tiny fruit of a number of species in the genus Zanthoxylum widely grown and consumed in Asia as a spice. Not related to black pepper or to chilli peppers. Used as a spice.
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