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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 .
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 ...
A common mix for ground five-spice powder (center) is (clockwise from top left) cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves. While there are many variants, a common mix is: [2] Star anise (bājiǎo 八角) Fennel seeds (xiǎohuíxiāng 小茴香) Cloves (dīngxiāng 丁香) Chinese cinnamon (ròuguì 肉桂) Sichuan ...
The spice mix here is what sets this crispy popcorn chicken apart: five-spice heightened with some white pepper, Sichuan peppercorns, onion powder, and mildly spicy gochugaru.
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Drain all but 1 tablespoon of oil from the wok and reheat over medium-high heat. 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). Add the pork and stir-fry for 1 minute, or until all the meat is browned.