What are the differences between Sichuan pepper and Sichuan pepper?

Seasoning is like the soul of cooking, because without various seasonings, the ingredients cannot become delicious, fragrant, etc. Therefore, paying attention to cooking is a compulsory course for everyone who loves cooking. There are many types of seasonings, but Sichuan pepper and Sichuan pepper are commonly used. What are the differences between Sichuan pepper and Sichuan pepper? Let’s take a look at the explanation below.

shape:

The fruit of Zanthoxylum bungeanum is a round granule the size of a mung bean. The stems, stalks, leaves and fruits can all be eaten or used for medicinal purposes. Although the entire plant is edible, the rind of the fruit is most commonly used in cooking. The fruit is green when immature, and the skin is red and the seeds are black when ripe.

Ma peppercorns are about the same size as Sichuan peppercorns, both are in the form of mung bean-sized granules, but compared to Sichuan peppercorns, Ma peppercorns are lighter in color. The mature peppercorns are dark green in color and are often air-dried before being eaten. The air-dried peppercorns are brownish yellow in color.

Taste:

Sichuan peppercorns have a strong aroma, which makes it easy for dishes to be flavored when cooking. Their numbing taste is less than that of Sichuan peppercorns, making them more easily accepted by most people.

The taste of peppercorns is mainly numbing, and the numbing sensation lasts for a long time. Peppercorns are widely used in cooking in places that like spicy food, such as Chongqing, Chengdu and other southwestern regions.

function:

The main flavoring ingredients of Zanthoxylum bungeanum are limonene, myrcene, perillarene, etc. Sichuan peppercorns are suitable for seasoning most foods, especially meat. Adding appropriate amounts of Sichuan peppercorns can remove fishy and muttony smells and make the food taste better.

The main function of peppercorns in cooking is to enhance the flavor of food. In fact, it also has the function of removing fishy smell. When cooking fish and meat with fishy smell, you can add some peppercorns to the food to remove the fishy smell.

Peppercorns occupy a very important position in Sichuan cuisine. Authentic Sichuan cuisine and Sichuan hotpot basically use peppercorns. Moreover, many Sichuan dishes must use peppercorns to create the most authentic spicy flavor, such as the well-known Mapo Tofu. In addition, peppercorns are often made into pepper oil and used in cold dishes.