Szechuan Peppercorns from SoupTime
Szechuan, or Sichuan peppercorns are technically dried seed husks, not peppercorns. They come from a citrus tree found in the Sichuan province, making them part of the citrus family. While Szechuan peppercorns come in both red and green varieties, you'll most likely only encounter the red one.
When eating Szechuan peppercorns, you're probably notice their heat first. Then, a tingly feeling follows, giving it unique properties and flavor implications.
According to the Hong Kong University of Science and Technology, the tingly effect is caused by sanshoamide, a nerve-stimulating compound. When you consume sanshoamide, it makes your lips and tongue experience a numbing sensation. While not super spicy, the feeling Szechuan peppercorns cause can make you think they are.
Aside from the distinct sensory effect, Szechuan peppercorns have a floral, citrusy, and piney flavor that helps to balance out heat in soups and food dishes.
You'll want to use our peppermill on course setting.