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Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. [citation needed] Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration, [12] due to the presence of hydroxy-alpha sanshool.
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川 ⓘ, Standard Mandarin pronunciation: [sɨ̂.ʈʂʰwán] ⓘ) [1] is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997 ...
Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. [1] Most commonly, mala is made into a sauce (麻辣醬 málàjiàng ) by simmering it in oil and other spices. Characteristic of Sichuan cuisine , particularly Chongqing cuisine , it has become one of the most popular ingredients in Chinese cuisine , spawning many ...
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Add the Sichuan peppercorns and stir-fry for 10 seconds. Drop in the garlic,ginger, chiles, and green onions and stir-fry for 20 seconds (be careful not to burn the spices).
Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine.
The Sichuan specialties that made it locally famous are spiced to order. The drinks are hot, the tea is gourmet, and the twice-cooked bacon and dry pepper beef are as good as the service ...
Sichuan cuisine uses its distinctive ma la (麻辣; má là; 'spicy and numbing') [5] seasoning and other complex flavour combinations, frequently employs Sichuan pepper [1] along with chilies which are often dried. It also utilises more dried or preserved ingredients and condiments.