Sichuan Pepper Powder (Szechuan)

Sichuan pepper powder (also spelt Szechuan pepper) is ground from the dried peppercorns of Zanthoxylum simulans, a prickly shrub in the citrus family. Despite the name it is no relation to black pepper or chilli, and it brings a bright lemony aroma and a tingling, numbing buzz rather than heat. Key Benefits The famous tingle: a compound called hydroxy-alpha-sanshool sets the lips and tongue buzzing, the signature of Sichuan cooking. Made to pair with chilli: it has no heat of its own, so chilli brings the fire and the pepper brings the tingle. Ground and ready to go: no toasting or grinding needed, just stir it into dressings, dumpling fillings, marinades and dipping salts. A classic five-spice ingredient: traditional Chinese five-spice powder brings it together with star anise, fennel, cinnamon and cloves. A little goes a long way: a quarter teaspoon flavours a dish for two. Certified organic: grown and processed to certified organic standards. How to Use Start small and add more at the table if you want it. For the fullest flavour, stir it into warm (not smoking) oil for a few seconds before the other ingredients go in, or scatter it over a hot dish just before serving. It is at home in mapo tofu, dan dan noodles, cold noodle dressings and homemade chilli oil made with Chilli Flakes. Pepper salt: Toast 2 tablespoons of salt in a dry pan until hot, take it off the heat and stir in 2 teaspoons of Szechuan pepper powder. Serve it as a dip for fried chicken, squid or tofu. Five-spice: Grind 2 parts Star Anise, 2 parts Fennel Seed, 1 part Cassia Cinnamon Chips and half a part Cloves, then stir through 1 part Szechuan pepper powder. Ground pepper loses its perfume faster than whole peppercorns, so keep it sealed and use it within a few months. Good to Know Mala, the best known flavour pairing in Sichuan cooking, is made up of ma, meaning numbing, and la, meaning spicy hot, with Szechuan pepper supplying the numbing half. In a 2013 study, volunteers matched the tingle on their lips to a vibration of about 50 pulses a second. The sanshool sets off the same nerve fibres that sense light touch, which is why it feels like a buzz rather than a taste. Related Zanthoxylum species are known as toothache trees, from the old habit of chewing the bark to numb a sore tooth. Szechuan pepper belongs to the citrus family, so avoid it if you have a citrus allergy. Take care too if you react to cashews or pistachios, as cross-reactions have been reported. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.