Tirphal (Teppal)
西海岸の魚カレーを支配する痺れ！コカムと相性抜群のインド山椒
Description
A Rutaceae spice like Japanese Sansho or Chinese Sichuan peppercorn. Has intense citrus aroma and tongue-numbing sensation, indispensable for West Indian seafood.
Classification: For Maniacs,Whole Spice,Citrus Aroma
Shops selling Tirphal (Teppal)
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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
- Tirphal(Dried pericarp)
Instructions
- Soak a few Tirphal (dried pericarp) in lukewarm water to soften, or lightly crush in a mortar to release aroma.
- When making Maharashtra/Goa fish curries, toss into pot with Kokum (sour fruit) and coconut paste.
- Intense citrus aroma and refreshing numbness dissolve into soup, completely erasing fishy odors. Remove before eating.
Learn more Substitutes, pairings, tips
Key spices
Tirphal
Substitutes at Japanese supermarkets
Sichuan peppercorn (perfect sub for numbness and aroma direction)
Pairing
Goan Fish Curry, Maharashtrian Seafood
Trivia
[Hardcore] Also called 'Teppal'. Combining it with 'Kokum'—a souring agent also from West India—is the absolute theory; combining these two completes the Konkan coast's unique 'sour, numbing, refreshing fish curry'.
Eating tips & etiquette
[Unique Usage] Since biting it causes intense numbness losing taste, absolutely avoid chewing and evacuate it to the plate edge once it transfers citrus aroma to the curry juice!
Allergen
None