Green Sichuan Peppercorn (Qing Hua Jiao)
レモンのような香り！現代四川料理を席巻する緑の刺客
Description
Sichuan peppercorns harvested while still green and unripe, or a close relative. While red peppercorns have a 'heavy aroma', this possesses a 'piercing, refreshing citrus aroma like lemon/lime' and a 'sharp numbness' exceeding the red. Explosively used in modern Sichuan cuisine.
Classification: Hardcore, Spice, Sichuan Cuisine, Ma La, Green Sichuan Pepper, Refreshing, Ultra Numbing
Shops selling Green Sichuan Peppercorn (Qing Hua Jiao)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Unripe fruit peel of Zanthoxylum bungeanum
Instructions
- [Typical Uses]
- [Qing Hua Jiao Yu (Braised Fish)]: Braise white fish with massive green peppercorns and green chilies, transferring refreshing aroma and numbness to the broth.
- Add as a numbing accent to cold dish (Bobo Ji) dressings.
- Extract in oil to make 'Teng Jiao You'.
Learn more Substitutes, pairings, tips
Key spices
Intensely refreshing lime-like citrus aroma followed instantly by electric numbness
Substitutes at Japanese supermarkets
Substitute aroma with JP boiled/salted 'Mizansho' (numbness strength differs)
Pairing
Braised White Fish / Cold Skewer Hot Pot (Bobo Ji)
Trivia
Its aroma evaporates easier than red, requiring careful storage. A close relative called 'Teng Jiao' is used similarly. Its sharp numbness sparked a massive trend of 'Teng Jiao flavored' snacks and cup noodles among youth.
Eating tips & etiquette
While 'Ma La' evokes red, pairing this refreshing green peppercorn with 'white, light ingredients' like seafood or chicken is a recent trend. Pros also blend it with red peppercorns for complex numbness.
Allergen
None