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Registered: 06/02/03
Posts: 25,658
Sichuan pepper
    #25875090 - 03/15/19 04:11 AM (4 days, 9 hours 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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General Interest >> Culinary Arts, Gardening and Brewing

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