What is Sichuan pepper seasoning, how to use it correctly and what can be replaced

In this article, we will talk about a spice like Sichuan pepper. It is a very popular food supplement in national Chinese, Japanese, Indonesian, Tibetan and Nepalese cuisines. It also has other names: chopi, sancho, lemon or aniseed pepper, huazao, Chinese coriander, etc.

For European cuisine, this is not the most familiar seasoning, but it is clearly worth taking a closer look at. What is the taste of Sichuan pepper, does it benefit or harm our body and what can be cooked with it - we will analyze all this further.

What it is

Let's say right away that botanically, it's not pepper at all... It has nothing to do with all the famous black or red pepper.

The seasoning itself is small open rounded boxes - fruits of trees of the genus Zanthoxylum, or yellow woody. This plant belongs to the rue family (it also includes limes, lemons, grapefruits, oranges and other citrus fruits).

There are seeds inside the boxesbut they are very bitter and not eaten.

The tree grows in China, Japan, India, Nepal, Korea and Taiwan... In China, there is generally a province of the same name - Sichuan (Sichuan). Depending on the place of growth, various subspecies are distinguished, but all this is Sichuan pepper. Usually it is a thorny shrub about 4-7 m high with small yellow flowers. They form brown boxes, which are used as a spice.

The photo shows what a ready-to-eat yellow woodworm looks like.

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Taste and aroma

The seasoning has the aroma of lemon, anise, nutmeg, camphor and Evengol. It does not have a strong burning sensation, but it tingles slightly. An important distinguishing feature is the feeling of cold and freshness in the mouth.

Depending on the type, taste may vary:

1. Huazao (China, Taiwan) - the weakest aroma, moderate pungency. The leaves are also used as a condiment.
2. Sancho (Korea) - medium-hot fruits with basil and anise aromas.
3. Sansse (Japan) - mild-burning fruit with a lemon scent. The leaves have a mint-citrus flavor and are also used in cooking.
4. Indian spiny pepper (India) - the taste and aroma are most pronounced. The fruits are large and prickly; they are removed from the finished dish before serving.

How seasoning is made

In autumn, when the fruits open and turn dark brown, it's harvest time. They are dried, the inner seeds are removed, and a dry box remains.

There is an opportunity to buy spices in completely different forms: whole dried boxes, ground pepper, mixed with other spices, with the addition of salt and even butter or in the form of a paste with honey. So, for example, there is the "Five Spices" seasoning. It contains Sichuan pepper, cumin, cloves, anise and cassia powder.

Another famous exotic seasoning "Cityimi" is a mixture of seven spices. In addition to aniseed pepper, it contains sesame seeds, nori seaweed, poppy seeds and hemp seeds, other types of pepper, fried orange peel and grated ginger.

Composition and properties

100 g of pepper contains 38 g carbohydrates, 8 g fat and 5 g protein. Caloric content of the product - 244 kcal in 100 g.

Sichuan pepper is rich in vitamins (thiamine, carotene, pyridoxine, vitamin A), minerals, essential oils and antioxidants.

From macro- and microelements it contains zinc, selenium, potassium, iron, copper, manganese, phosphorus, etc.

Seasoning has the following properties:

• antioxidant;
• anti-inflammatory;
• deodorant;
• anti-aging;
• tonic;
• pain reliever (for teeth);
• fortifying.

Harm and benefit

Since the product contains a large amount of nutrients, then positive effect on the body is in a fairly wide range:

1. Zinc strengthens the immune system.
2. Iron increases the level of hemoglobin in the blood and stimulates blood circulation.
3. Potassium strengthens the cardiovascular system and helps lower blood pressure.
4. Various compounds speed up metabolism.
5. The minerals in the seasoning have a beneficial effect on bones (prevention of osteoporosis).
6. Antioxidants prevent the development of serious diseases (such as cancer).
7. The unique compound hydroxy-alpha-sanshul is considered a natural pain reliever. Causes numbness, which helps to cope with toothache.

Turns out that this seasoning has not only culinary but also medicinal use.

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Despite all the positive qualities, like any hot product, Chinese coriander can be harmful... Excessive use may result in prolonged numbness in the mouth and problems with the digestive tract (eg, heartburn). Therefore, it is not recommended to use the seasoning as an independent dish.

Contraindications:

• pregnancy and lactation;
• stomach ulcer;
• ulcerative colitis;
• diverticulitis;
• individual intolerance (allergy).

How to choose and where to buy

In Russia, this is not a very common seasoning, and often difficulties arise with its acquisition.... It should be found in specialized stores with Thai, Korean, Indian or Chinese products. Perhaps you can find it in the supermarket in the large spice section.

In large cities it is easier: in Moscow, Sichuan pepper is sold in "Indian Spices" on Sukharevskaya, in "Thai products" on Akademicheskaya and Myakinino.

In small towns, it may not be available at all. In this case, it is very convenient to use the services of online stores with delivery to the locality you need.

A good seasoning should not contain seeds or twigs, only opened boxes. Color - from dark ocher to brownish brown, depending on the species. Ground pepper from an unscrupulous manufacturer may contain additional substances, so it is better to buy it as a whole.

Cooking applications

There are three rules under which the pepper will reveal its taste and aroma 100%:

1. Put in soups no earlier than 10-15 minutes before the end of cooking.
2. When added to meat or fish, it is advisable to supplement the dish with other spices.
3. Before adding to the dish, fry the boxes without oil over low heat, and then crush.

The spice is added not only to soups and main courses, but also to various sauces, gravies and marinades.

reference... The aroma is lost during heat treatment, so the seasoning should be added a few minutes before the dish is ready.

What is combined with

The best addition to Chinese coriander is anise and ginger... It also goes well with:

• dill;
• black, white and cayenne pepper;
• Thai chili;
• garlic;
• fennel;
• cloves;
• cinnamon.

What to replace

The specific taste and aroma of aniseed pepper has no complete analogues among other spices... As a last resort, you can use white pepper or a mixture of black pepper and coriander in equal proportions. This mixture will give a light citrus aroma, astringency and pungency, but there will be no chill and numbness.

Let's sum up

Sichuan pepper is a unique seasoning with a special rich taste and aroma. It is very difficult to find a worthy replacement for the small brown boxes of the yellow woodworm.In any case, there will be no more flavoring composition that should have been obtained initially. Therefore, it is better to be patient and find this Asian spice to prepare a delicious exotic dish.