Sichuan Pepper
Pepper with a Difference
Sichuan pepper is one of my favourite spices, I use it in place of or alonside standard black peppercorns when I require extra spice and aroma. It is especially good dry roasted and ground with rock salt to use as a seasoning sprinkled over tempura or any other fried meat/seafood dish.
Sichuan pepper is the dried husk of a shrub which is found in the north-west of the Chinese province of Sichuan. The cuisine of this area is noted for its spicy dishes and the sichuan pepper is easily its best known food commodity.
Sichuan Peppercorns
They are widely used in the Sichuan repertoire, they are used to flavour oil, as a dip or as a seasoning for numerous hot and cold dishes.
It is worth trying a few in a peppercorn mix or as a substitute for green or black peppercorns in a Chinese style pepper sauce, alternatively you can crush them and roll beef or pork steaks in them prior to cooking. I took the idea of a peppered steak and borrowed influences from Sichuan to come up with this beef dish below.
Miles,
Wonder if you can grow this shrub in a polytunnel? This is something I don’t have in the old store cupboard and now feel the need to acquire. I note the mirror-like shine on that sauce. Stylish post.
Cid
November 17, 2007 @ 9:41 am
Cid,
I doubt it somehow! Get yourself a bag of them I am sure you will aprove.
Miles
November 17, 2007 @ 2:35 pm
Miles,
Wow, I could just eat this. It looks delicious. What would you use as an accompaniment?
November 17, 2007 @ 4:58 pm
Christine,
The sauce is quite rich and spicy so some plain rice or steamed Asian greens would be ideal.
Miles
November 17, 2007 @ 11:00 pm