2
submitted 2 months ago by [email protected] to c/[email protected]
you are viewing a single comment's thread
view the rest of the comments
[-] [email protected] 2 points 2 months ago

There's a jerky I get every time I swing through a region overseas that uses Sichuan peppercorns and lots of chili flakes/seeds. Spicy and numbing, really tasty and can't really find anything like it back home

[-] [email protected] 1 points 2 months ago* (last edited 2 months ago)

I do this sometimes and it is fantastic. Make sure to toast and grind your Sichuan peppercorns for optimal flavor!

And pay the extra dollar or three for good peppercorns which have been hand sorted. The cheaper ones have lots of stems and seeds that you don't want and it's a real pain sorting them out yourself. You just want the husks.

[-] [email protected] 0 points 2 months ago
[-] [email protected] 0 points 2 months ago

Yeah, it's a different kind of spicy where it's a tingly numbing spice instead of just heat.

[-] [email protected] 1 points 2 months ago

I wouldn't call it spicy because it's just so different, but it is something everybody should try. Very unique. I started growing my own a year or two ago (looks like I'll be getting some this year for the first time!) and I'm eager to try them fresh.

[-] [email protected] 2 points 2 months ago

Ah yeah, I meant that the peppercorn gave a numbing taste along with the chili's that give a spicy taste.

this post was submitted on 22 Jul 2024
2 points (100.0% liked)

All Things Food and Cooking

244 readers
1 users here now

A friendly and welcoming community for discussions and photos and recipes of all things Culinary.

founded 7 months ago
MODERATORS