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Jinyang Green Sichuan Peppar

89 kr
Jinyang Green Sichuan Peppar

Jinyang Green Sichuan Peppar

89 kr
  • Overview
  • Cooking
  • In Depth
  • Name: Sichuan pepper, Sichuanpeppar, Hua Jiao, Xanthoxylum piperitum
    Origin: Jinyang, Sichuan, China

    Partner: Dennis
    Harvest: June
    Character: Fresh, herbal citrus that runs through your mouth, vibrating your receptors, binding together flavors in one great symphony.

    Pair with: Fish, seafood, steamed vegetable, soups, sallads, wild boar, mint, kale, bamboo, pumpkin seeds, chili, fennel, beef, chicken.

    VAT included in the price.
    Additional shipping cost at checkout.

  • Sichuanese food is out of this world. We think it is one of the most delicious and interesting cuisines on the globe. How can there be such an unbelievable complexity and depth of flavor. Flowery, salty, sweet, spicy, sour, umami, bitterness. Fermentations, pickles. Dried, fresh. Steamed, stir fried, dry fried, grilled, water soaked, dry braised, sauteed.

    Legends talk of over 6000 traditional dishes created from 23 fixed flavors and 58 different cooking methods. And at the core of it all, Ma La, the link up of hot and numbing, when chili marries Sichuan Pepper. When cooking with Sichuan Pepper it is about finding a symphony between all these flavors and cooking methods. Understand how they enhance each other. No other flavor should be at the expense of the other.

    The Sichuan peppers in your package are very potent, flowery taste bombs. They are considered some of the best in the world for a reason. It does takes some error and trial to get to know them, slowly discovering what harmony can arise with other tastes, but it is definitely worth the challenge as it will open a door to a whole new way of cooking. Roasting and toasting your pepper is a good idea before applying it to your dish.

    Youtube have a lot of wonderful Sichuan recipes so go for a explore.

If you have the opportunity another great way to make this food taste better is to go out and explore your local Chinese and asian food marts. They have a bunch of great products that will elevate dishes. Fermented black bean paste, Shaoxing wine, chili oil, Heaven facing chili, Chinkiang vinegar, Korean red chili, light soy, rice vinegar. There are a bunch of great complementaries.

  • Sichuan pepper is not actually at “true pepper” in the plant genus Pipali but actually part of the Rue family, a distant relative to citrus. One can really taste this when biting down on a green Sichuan peppercorn. Intense, bitter, fresh citrus flavors engulf your ever numbing and watering mouth as your grasp for air. At least when you taste our Sichuan peppers.

    Green and Red Sichuan pepper can derive from the same plant it is just a matter of maturity and harvest. But the taste is distinctly different. Green is harvested in June-July while the fruits are still a bright green. Red is picked September through October when the fruits have fully matured into a bright red. In China different regions have become famous for either cultivating green or red varieties.

    Our green Sichuan pepper is sourced from the county of Jinyang in the southern part of Sichuan bordering Yunnan. This region is renowned for its green Sichuan peppers due to the warmer weather and more lush vegetation making a very balanced yet potent product. We enjoy the quite heavy initial punch with a more lingering herbal sensation. 

    Like all our spices they are hand-picked, dried and sorted by farmers for quality. After this our partner puts them through his own constructed sorting machine (5 different metrics like color, density etc) before a league of hand sorters does the final sorting and checking ensuring absolute quality with no seed and sticks.

    Sichuan pepper refers to a spice obtained from a group of closely related plants of genus Zantho­xylum, a distant relative to citrus family. Varieties of Sichuan Pepper is found all over Asia and has been used by highland people in China, Nepal, Japan, Korea, India, Laos and Taiwan for centuries due to the plants ability to survive harsh cold weather.

    Unlike chili which has a burning sensation when eaten flower pepper evokes a numbing sensation, an electric feeling. This is due to a molecule found in the plant activating receptors that send stimuli to your brain telling it that you are experiencing vibration.