About Daniel&Esther

daniel & esther

Daniel works in the consumer electronics industry but hopes to one day own a cafe. Like most Hainanese men, he can whip up a storm in the kitchen and is constantly invited to other people's house parties... to cook for them.

Esther works for a major airline by day, and bakes incessantly by night. Trained as a chemical engineer, she puts that knowledge to good use - by reading package labels to see if it's good for you.

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Szechuan Pepper

By daniel | March 6, 2007

szechuan pepper 

Szechuan pepper actually is not a pepper at all but the dried berries of the prickly ash tree native to Szechuan.  It is indispensible in Szechuan cooking - it has slightly lemony overtones that evokes a somewhat tingly numbness in the mouth.

The strong and fragrant Szechuan peppercorns should be dry-roasted in a wok until brown and its aroma is released, and then ground with a mortar and pestle.

Topics: Chinese, Ingredients |

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