Martin Yan - SICHUAN PEPPERCORNS

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

SICHUAN PEPPERCORNS

Contrary to popular belief, Sichuan peppercorns are not related to common black peppercorns. These dried reddish brown bits are actually berries that have a woodsy fragrance. Sichuan peppercorns leave a pleasantly numbing feeling in the mouth, rather than a spicy, hot, burning sensation.

Sichuan peppercorns are used in many stir-fried and red-cooked dishes that are typical throughout the Western regions of China. They are also one of the spices used in Chinese five-spice. To bring out their distinctive aroma and flavor, toast a few handfuls in a dry frying pan over low heat until fragrant. Use peppercorns whole, crush in a mortar and pestle or spice grinder to a fine or coarse powder.

Sichuan peppercorns are available in plastic packages. They may also be referred to as red or wild pepper, but don't get these confused with common crushed red pepper flakes that have an entirely different taste. Store peppercorns in a jar with a tight fitting lid in a cool, dry place. They will keep for several months.