Think of what they will do to themselves if Sichuan peppercorns ever get really popular. They will create a tasteless chip with so much numbing power it will cause permenent jaw paralysis.
Ok real talk if one could concentrate and preserve the active chemical in sichuan peppercorns in a sauce that would actually be amazing. It’s so hard getting the right amount cooked just enough, not to mention how they lose their potency pretty rapidly. Just being able to splash some sauce into a bowl of soup or drizzle it over a dish with whatever other seasoning sauces one wants would be so nice.
Unfortunately AFAIK it’s too volatile and delicate for that.
Ok real talk if one could concentrate and preserve the active chemical in sichuan peppercorns in a sauce that would actually be amazing. It’s so hard getting the right amount cooked just enough, not to mention how they lose their potency pretty rapidly. Just being able to splash some sauce into a bowl of soup or drizzle it over a dish with whatever other seasoning sauces one wants would be so nice.
Unfortunately AFAIK it’s too volatile and delicate for that.
My sibling in spice, it is my great pleasure to introduce you to chili crisp. Lao Gan Ma, Momofuku, Blank Slate Kitchen, Fly By Jing…
Fuck those are all expensive as hell. Guess I’m stuck grinding the peppercorns in a mortar and pestle whenever I can get them at a discount.
If you’re getting szechuan chili sauces, go for the bean one. Blows the chili crisp out of the water (and it is cheaper).
hey can you pay my rent
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Interesting, do you know their climate tolerance or where one could get seeds?
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Cool, I’ll have to look into it and see if I can find some.
where did you find this cool climate zone image?
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