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

d

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"?

"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

"Peter Dy" > wrote in message
...
[...]
> > 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.


Oops, typed that before I read the article, where they do mention ma and la.
But the author got it wrong. The chef said: "You can't cook Sichuan food
without huajiao; you can't get that special ma la flavor." He's talking
about Sichuan food needing both the ma of the peppercorns and the la of
chilies; he wasn't talking about the properties of the peppercorns
themselves, at least I doubt it.

Peter

PS. I have a little bag of the stuff freshly picked from a bush at
someone's home in Sichuan coming my way. My sister says it's the freshest
she's ever seen. Can't wait!

"Peter Dy" > wrote in message
om...
> PS. I have a little bag of the stuff freshly picked from a bush at
> someone's home in Sichuan coming my way. My sister says it's the freshest
> she's ever seen. Can't wait!


OK. After finishing reading the article, I should mention that I was joking
about the above. I don't even have a sister. I am an orphan and live in a
cave in Montana.

Peter

"Peter Dy" > wrote in message
om...
>
>
> OK. After finishing reading the article, I should mention that I was
joking
> about the above. I don't even have a sister. I am an orphan and live in
a
> cave in Montana.
>
> Peter
>
>

Suuuuuurrrrreeee! Just don't let the stuff near any citrus trees :-).

rona (who can buy Szechuan peppercorns legally)

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