The Chinese name for Sichuan pepper is 花椒 (Huā Jiāo). It literally means flower pepper because the red skins that hold the black seeds inside “bloom” like a flower when ripe. Szechuan pepper balls, a staple ingredient in Szechuan cuisine, add a unique mouth-watering sensation to spicy Szechuan dishes. It has a warm, slightly citrusy taste.
Together with hot Chinese chili peppers, it creates a flavor known as málà (麻辣), or “numbing hotness”. It is an iconic characteristic of Sichuan cuisine. In spicy Szechuan cuisine, peppercorns, due to their numbing properties, can reduce the heat and allow the subtler flavors of the dish to be enjoyed. That’s why Szechuan pepper is a key counterpoint to hot chili peppers in many Chinese dishes .
Numbing is caused by the presence of hydroxy-alpha sanshool in the pepper. The word sanshool in the name of the compound is derived from the Japanese word for sanshō (山椒) (literally mountain pepper), to which the suffix -ol denoting alcohol has been added.
Green or red
Although red Szechuan peppercorns are most commonly used, there is also a green variety that rose to culinary prominence in the late 1990s. Contrary to what some people believe, this is not an unripe version of a regular red pepper.
Despite its name, Szechuan pepper is not closely related to either black pepper or chili pepper. It belongs to the worldwide widespread genus Zanthoxylum from the family Rutaceae, which also includes citrus and rue. Related species are used in the cuisines of several other countries in Asia. The term “Szechuan” is not included in its Chinese name. So if you ask a Chinese about “Szechuan pepper”, there is a high probability that he will not know what he is talking about.
Use
Some chefs use Szechuan pepper to flavor oil in the initial stages of cooking or grind it into a powder that is added either during cooking or as a side dish. Throughout China, chefs use Szechuan pepper as a spice for roasts, stews, and even sausages. In small amounts, the numbing effect is not noticeable.
You can also purchase red Szechuan pepper powder, but we recommend grinding your own using a mortar and pestle or spice grinder. Lightly fry the peppercorns in a pan before grinding.
Imports of Szechuan pepper into the U.S. were banned from 1968 to 2004. The ban was put in place to prevent the spread of citrus disease, which damages American citrus crops but does not cause illness in humans.
What pepper to buy
When buying red Szechuan pepper whole, look for one that has bright shades of pink and red. Avoid pepper that looks dark. The brighter it is, the fresher it is and the greater its numbing effect. Also, avoid packages with lots of black seeds and stems. When you first open a bag of peppercorns, you should smell a strong citrus and peppery aroma.
Storage
Whole Szechuan peppercorns can last for several years if stored properly in an airtight bag or jar. Keep them away from light and moisture. Use ground Szechuan pepper as soon as possible, as it loses its flavor and aroma quickly.
Substitutes
There is no substitute for Szechuan pepper. According to some opinions, Tasmanian pepper, black pepper or coriander seeds can be good substitutes. If you have ever tasted it, you would definitely disagree with such a statement. The strong numbing sensation that Szechuan pepper produces makes it distinctive and unique. None of the other peppers produce the same effect.
