I have some reservations about this whole issue. Starting with the claim that Szechuan Pepper is capsaicin-free. But there’s a subtle distinction that must be observed if you’re to get the real gist of the source post which inspired today’s FFB rant…
Capsaicin is the organic compound that gives chili peppers their heat. Other substances provide the flavour. SO why doesn’t Szechuan Pepper come on with a blast of heat?
A.: Because it’s a peppercorn (sort of); not a chili pepper, per sae.
Crushed Szechuan pepper may look very like the crushed peppers you get on your table in most Italian restaurants. But they’re something very different.
Technically… Szechuan Pepper is the crushed or ground husk of a dried berry. It’s similar in composition to common Black or White Peppercorns.
So, why do we associate Szechuan’ with blasting oral heat?
Because, as illustrated in the photo, right, it’s almost always accompanied in traditional Asian dishes by conventional Asian hot chilies – like the whole, dark red, dried ones shown.
A unique taste…
Szechuan Pepper has a distinct, bright, tangy flavour which many westerners may not have actually tasted, in spite of having enjoyed dishes with names like ‘Szechuan Chicken’.
In my experience – and that of others I’ve asked – the subtleties of Szechuan are routinely over-shadowed on Western palates by the accompanying ‘true’ chilis.
According to Szechuan aficionados, the flavour is earthy, with bright overtones…
“Unlike most of us might expect, it is not hot like chili peppers or pungent like black peppercorns,” Tipbuzz.com advises. “Rather, it has citrusy overtones and creates a tingly numbness in the mouth that sets the stage for hot spices.
“Since the numbing and tingling sensation can be unsettling at first, Szechaun peppercorns can be an acquired taste. [But] once people get used to it, they often love the flavor!”
How to use it
As you might expect, Szechuan Pepper is available at any competent Asian grocery. But it’s important to choose the right form. The stuff comes whole, cracked (sometimes labelled ‘whole’) crushed or powdered. The experts warn, avoid the powdered version. It loses its flavour quickly after being ground and isn’t usually worth the money you pay.
Use crushed Szechuan Pepper when you add it directly to dishes. It’s finely enough divided to yield up the flavours you want under the influence of cooking heat.
If you really want to enjoy the full Szechuan experience, toast whole or cracked peppercorns in oil to extract and concentrate their flavour.
My take
The bottom line is, even though you’ve been having it, you’ve been missing out it! Try making your own Szechuan dishes – cutting back on the chili pepper so you can fully appreciate the Szechuan flavours…
~ Maggie J.