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Invisiblekoraks
Registered: 06/02/03
Posts: 25,683
Sichuan pepper * 1
    #25875090 - 03/15/19 04:11 AM (2 months, 4 days ago)

Sichuan pepper is an essential ingredient in Sichuan cuisine and if you've ever added it to a dish, you know that it's unique in the hot, numbing sensation it gives and its fresh, spicy flavor. However, like all good things in life, it comes with a drawback: while the husks are the part of use, they are very difficult to separate from the kernels and those impart a very unpleasant, gritty, sandy texture to the food.

How do you deal with this? Any suggestions?

Sadly, finely ground sichuan pepper is hard to find around here, so the easy solution is a bit out of reach and I have to find a different solution.


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OfflineSampaJasli
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Registered: 04/10/07
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Re: Sichuan pepper [Re: koraks] * 1
    #25891569 - 03/23/19 09:15 AM (1 month, 27 days ago)

I love sichuan peppercorns. my family doesn't buy them plain; instead we get this mix of peanuts and sichuan peppercorns that is really addictive.



i just googled it and learned something new. It seems we have it backwards:

Quote:


Szechuan (or Sichuan) pepper is the outer husk of the fruit of the Chinese prickly ash tree. The berries are dried and split open, and the bitter seeds inside are discarded.






edit: misinterpreted your post. you already knew that. maybe DIY winnowing after coarsely crushing them might work?


Edited by SampaJasli (03/23/19 09:27 AM)


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Invisiblekoraks
Registered: 06/02/03
Posts: 25,683
Re: Sichuan pepper [Re: SampaJasli]
    #25892631 - 03/23/19 08:14 PM (1 month, 26 days ago)

I tried that approach, but the husks tend to stick to the kernels quite firmly. After searching a bit online, I think the most convenient way is to search for an (online) source of finely ground Sichuan pepper. I'll keep looking for properly dehusked (or rather, dekerneled) pepper, as the diy approach seems challenging and time consuming, as I found out myself as well.


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