Szechwan Peppercorn

Description

This spice resembles black peppercorn but it is actually dried rue berry. The berries measure 4-5 mm in diameter and contain black seeds approximately 3 mm in diameter.

Culinary Uses

The berries should be gently roasted, including the husks, to release the aroma of the spice and then ground with a mortar and pestle or coffee grinder. It is especially good for chicken and duck preparations. This spice is significant in Tibetan and Bhutani cooking, as few spices can be grown in the Himalayas.

The buds, seeds, flowers and hulls of this plant are also used in cooking. Szechwan peppercorns are one of the traditional ingredients in Chinese five-spice powder. In Japan, the dried and powdered leaves are used in noodle dishes and a seven-flavor seasoning called shichimi togarashi.

This spice is also available as an oil. And it is mixed with salt and roasted and browned in a wok to create a seasoning known in China as hua jiao yan.

Recipes

Some popular dishes that use szechwan peppercorns are Dan Dan Mian (Sichuan spicy noodles), Salt & Pepper Chicken, Sichuan Beef and Ma Po Tofu. Instructions for making these dishes can be easily found in regional cookbooks or on the Internet.

Species

Z. fagara

Z. simulans

Z. armatum

Z. rhesta

Z. piperitum

Z. acanthopodium