Sichuan pepper
| Sichuan pepper | |||||||||||||||||||||||||
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| Chinese | 花椒 | ||||||||||||||||||||||||
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Sichuan pepper (Chinese: 花椒; pinyin: huājiāo)[a] is a spice made from the dried pericarp (outer shell of the fruit) of a plant of the genus Zanthoxylum in the family Rutaceae. It is commonly used in Sichuan cuisine of China and in the cuisines of the Himalayas. Despite its name, Sichuan pepper is not closely related to black pepper or chili peppers. Instead, Zanthoxylum plants are in the same family as citrus and rue.[2]
When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool.[3] It is used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added to chili peppers to create a flavor known as málà (Chinese: 麻辣; 'numb-spiciness').
- ^ Austin, Daniel F.; Felger, Richard S. (2008). "Sichuan Peppers and the Etymology of Fagara (Rutaceae)". Economic Botany. 62 (4): 567-573.
- ^ Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808. S2CID 1057880.
- ^ Holliday, Taylor (23 October 2017). "Where the Peppers Grow". Slate.com. Retrieved 15 October 2020.
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