Sichuan pepper
Sichuan pepper (or Szechuan pepper) is a spice from the Sichuan cuisine of China's southwestern Sichuan Province. It has a unique aroma and flavor that is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth.
Etymology[edit]
The botanical name comes from the Greek Zanthoxylum which means "yellow wood" and piperitum for "pepper". The term "Sichuan pepper" or "Szechuan pepper" is due to its abundant use in Sichuan cuisine.
Description[edit]
Sichuan pepper's unique aroma and flavor is used in traditional Sichuan dishes such as mapo tofu and Chongqing hot pot. Its flavor is slightly lemony and it creates a tingly numbness in the mouth due to the presence of hydroxy-alpha sanshool in the peppercorn.
Culinary Uses[edit]
Sichuan pepper is an important spice in Chinese cuisine, and is also used in Tibetan, Bhutanese, Nepalese, and Indian cuisine. It is a key ingredient in five-spice powder, a spice mixture common in Chinese and Taiwanese cuisine.
Medicinal Uses[edit]
In traditional Chinese medicine, Sichuan pepper is used for its analgesic properties and is considered a remedy for digestive and gastric complaints, toothache, and other conditions.
Related Terms[edit]
 | This medical article is a stub. You can help WikiMD by expanding the page. |
Sichuan_pepper[edit]
-
Sichuan pepper
-
Linxia County Xihe township drying pepper
-
Sechuan pepper
-
Chengdu double hotpot
