Despite their name, Sichuan peppercorns are not part of the pepper family. These staple of Sichuan cuisine are actually the dried berries of the Chinese prickly ash (Zanthoxylum simulans), an evergreen shrub that can grow as high as almost 8 meters.

Sichuan peppercorns, which are known as huajiao (flower pepper), are native to the province of China from which they get their name. They grow wild in the mountains of Sichuan, and after the berries are harvested, they are either sold whole or ground.

These tiny berries rightly fit the description of small but potent. They contain herculin, which could produce a sensation of numbness on the tongues when they are consumed. Sichuan peppercorns have a distinct flavor and aroma that is characterized by slightly lemony overtones. There really is no equivalent for the kick that Sichuan peppercorns bring to a dish.

And, like other spices and Chinese ingredients, Sichuan peppercorns are also valued for their medicinal properties. They are used to treat various ailments ranging from indigestion, ulcers and gallbladder diseases, and eliminating pinworms.

How to use Sichuan peppercorns

Buy whole Sichuan peppercorns and grind them yourself when cooking. Dry roast the whole peppercorns in a hot pan with no oil until they start smoking. Be careful not to burn them, though! After dry roasting, which helps bring out the flavor of the spice, you can grind them in a spice grinder, or better yet, with a mortar and pestle so you can enjoy their aroma.

The flavor of Sichuan peppercorns go well with poultry and meat. The Chinese have a condiment called hua jiao yan, which is made up of salt and Sichuan peppercorns roasted and browned in a wok. The combination is served with poultry and pork dishes. You can also try sprinkling the salt and Sichuan peppercorns combination onto chicken, duck or pork slices before cooking them.

The hot pot is another dish where the Sichuan peppercorn shines. Added to a clear soup base that contains chili oil, garlic and onions, you can definitely taste the flavor that the Chinese call ma la, which literally means numb and hot. It is a flavor common in Sichuan cooking, and is achieved primarily by the combination of chilies and Sichuan peppercorns in a dish.

Sichuan peppercorns are readily available from Asian food stores. Try the following recipe from China.org and start enjoying the unique spiciness of Sichuan peppercorns.

Spicy Sliced Pork

Spicy sliced pork uses Sichuan peppercorns. (Image: China.org)

250 grams (0.55 lb) pork tenderloin
1 egg white
1 gram (1/4 tsp) Sichuan peppercorns
5 grams (1 tsp) cornstarch
5 grams (1/6 oz) chopped ginger
10 grams (2 tsp) ground sesame powder from pre-baked sesame
5 grams (1 tsp) spicy oil
10 grams (1 1/2 tsp) soy sauce
10 grams (2 tsp) soy bean paste
1 gram (1/6 tsp) salt
10 grams (2 tsp) sugar
5 grams (1 tsp) mixture of cornstarch and water
50 grams (3 tbsp) water
100 grams (7 tbsp) cooking oil

Method:

1. Cut the meat into slices 5 cm (2 inches) long, 0.5 cm (0.2 inch) wide and 3 cm (1.2 inches) wide. Put in a bowl. Add the salt and stir until the mixture becomes sticky. Add the dry cornstarch and egg white and mix well.

2. Grind the Sichuan peppercorns and put aside. Put the sugar, chopped ginger, soy sauce, water and the mixture of cornstarch and water in a bowl to make a sauce.

3. Heat the oil to 110-135C (230-275F) and stir-fry the pork slices until they are done. Take out and drain off the oil.

4. Keep 25 g (1 2/3 tbsp) of the oil in the wok. Put in the ground Sichuan peppercorns and soy bean paste and stir-fry until their flavor comes out. Put in the pork slices and stir-fry until they change into a red color. Put in the mixed sauce. Add the spicy oil and sesame powder and mix well. Serve with steamed rice.