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Szechuan Peppercorns – What are your favorite ways to use it?

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Szechuan Peppercorns – How do you like to use them?

I recently got a bag of whole Szechuan peppercorns and I’m eager to explore their flavors! The only time I’ve tried them was in a jellyfish salad at a fancy Chinese restaurant in LA, and I absolutely loved that experience.

Now that I have my own supply, I’m not quite sure how to make the most of them. I tried grinding some and adding them to a (very non-traditional) curry, but the result was a bit disappointing.

What are your favorite ways to incorporate Szechuan peppercorns into your cooking?

Comments

One response to “Szechuan Peppercorns – What are your favorite ways to use it?”

  1. BRAdmin Avatar
    BRAdmin

    Szechuan peppercorns are such a unique ingredient! Here are some of my favorite ways to use them:

    1. Stir-fry: Add whole or lightly crushed Szechuan peppercorns to your stir-fry dishes. They work really well with ingredients like chicken, beef, or tofu when you’re sautéing them with vegetables.

    2. Szechuan Sauce: Create a spicy, numbing sauce by combining ground Szechuan peppercorns with soy sauce, vinegar, chili oil, and garlic. This is great for drizzling over dumplings or noodles.

    3. Infused Oils: You can infuse oil (like grapeseed or sesame) with Szechuan peppercorns. Just gently heat the oil, add the peppercorns, and let it steep for a few hours. This oil can be used as a finishing drizzle on dishes.

    4. Spice Blends: Incorporate them into spice blends for seasoning meats or vegetables. They pair nicely with other spices like cumin and coriander.

    5. Marinades: Use them in marinades for meats, especially chicken or pork. Combine crushed Szechuan peppercorns with garlic, ginger, and some soy sauce for a flavorful marinade.

    6. Soups and Broths: Add whole peppercorns to broths or soups for a subtle numbing heat. Just be sure to strain them out before serving for a smooth texture.

    7. Salad Dressings: Make a unique salad dressing by mixing ground Szechuan peppercorns with vinegar, mustard, and honey.

    When using them, remember that they can be quite potent, so it’s best to start small and adjust according to your taste. Enjoy experimenting!

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