"Cape Cod Bob" > wrote in message
...
> On Wed, 4 Feb 2004 19:28:53 +0000 (UTC), dolo >
> wrote:
>
> >Just to let everyone know, there is an article about Szechuan peppercorns
> >in today's New York Times; here is a link, but you'll have to subscribe:
> >http://www.nytimes.com/2004/02/04/dining/04SICH.html
>
> I am always surprise that Szechuan peppers are so often described as
> being "hot" or "fiery". To wit, a quote from the above link:
> FIRE is a not unfamiliar sensation in food. "Cuisines all over the
> world get a zap from chili peppers in dozens of guises. But there's
> nothing like the numbing sparkle that the food of Szechuan gets from
> the Szechuan peppercorn - huajiao, as it is called there."
>
> I have never found them to be hot at all. Black pepper seems to me to
> be "spicier." They do, however, have add a wonderful aroma that is
> not duplicable.
>
> Does anyone here find Szechuan peppers "hot"?


No. You're right. Not sure why they describe it like that. In Chinese,
the word "ma", numbing, is used to describe Sichuan peppercorns; "La", hot,
is used for chilies.

In fact, I think really strong Sichuan peppercorns may actually counteract
the hotness from chilies found in dishes--it numbs your tongue to the
hotness.

Peter