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Whole Sichuan peppercorns are used in various cooked dishes to impart fragrance and flavor, and are added to oils for infusing flavor, or cooked whole in soups, stews, and stir-fries to be removed later.They are key in creating the signature mala(numbing-spicy) flavor profile of Sichuan cuisine by being "bloomed" in hot oil with chili peppers or by adding their unique numbing quality to dishes like Mapo Tofu and Chongqing hot pot.Whole peppercorns are also used in marinades or spice bags to infuse broths for braising meat.
Uses of whole Sichuan peppercorns
Infusing oil: Toast whole peppercorns in oil to create a flavorful, numbing oil for dressings, dipping sauces, or as a base for other dishes.
Stews and braises: Add whole peppercorns to soups, stews, or braising liquids to infuse them with flavor. Use a spice bag to make them easy to remove after cooking.
Stir-fries: "Bloom" whole peppercorns in hot oil along with chilies to create a spicy and numbing flavor base for stir-fries. Remove them before serving, as they can be tough to eat whole.
Marinades: Incorporate whole peppercorns into marinades for meat or fish to help reduce gamey or fishy smells.
Hot pot: Add whole peppercorns to the broth for hot pot to create the mala flavor.
Pickles: Add whole Sichuan peppercorns to pickles for a unique flavor.
Tips for using whole Sichuan peppercorns
Toast before use:
Toasting the peppercorns on a dry pan or in oil releases their aroma and flavor more effectively.
Remove after cooking:
Peppercorns are tough and not meant to be eaten whole.Always remove them from the dish before serving, or use them in an infusion.
Grind for powder:
If you want a stronger numbing effect or a different application, toast and grind the peppercorns.For best flavor, grind fresh from toasted peppercorns.
Balance with chili:
Pair Sichuan peppercorns with chili peppers to balance heat with their numbing effect and create mala flavor.