#sichuanpepper

[wenbochenphoto]

Harvesting my Sichuan Pepper (Zanthoxylum simulans）. This will make my cooking ten times better :)

[theimportantstuffblog]

Foie Gras, Lemon, Sichuan Pepper at 2* Michelin Star ‚Ecco‘ in Ascona, Switzerland by 👨‍🍳@rolffliegauf . . . . #ecco #ascona #rolffliegauf #michelinstar #foiegras #sichuanpepper #mystorywithmichelin #nomnomnom #foodart #foodpic #foodphotography #yummy #instadaily #chefstalk #food #finedining #instafood #hungry #delicious #theartofplating #foodporn #foodielife #foodgasm #instagood #instafollow #gastronomy #picoftheday #livingitluxe #theimportantstuff #theimportantstuff_ch (hier: Restaurant Ecco) https://www.instagram.com/p/B6RL4yLglhr/?igshid=1o3v6bybcvrcm

[theramenrater]

#3163: Mom's Dry Noodle Spicy Hot Pot Noodle - Taiwan

Added scallions, mushroom, Salad Cosmo mung bean sprouts, boiled beef, carrot, baby bok choy and crisp garlic. Noodles are just perfect - wide and chewy. The broth has a strong Sichuan pepper flavor to it that by itself just doesn't do it for me; just overwhelms. I won't say that Included vegetable hydrated nicely. Definitely one that works better with your own garnish. 3.0 out of 5.0 stars.   EAN bar code 4919011150780.

[wenbochenphoto]

This is one of the several species in the genus of Zanthoxylum which are used as Sichuan Pepper in cooking. Sichuan pepper is responsible for the distinct taste of 'tingly and numbing' in Sichuan Cuisine. 

[theramenrater]

#2508: Samyang Foods Mala Buldak Bokkeummyun - South Korea

Finished (click to enlarge). The noodles are plump and chewy. They are the perfect vehicle for the sauce. The flavor on this one is fiery, with a nice Sichuan pepper drop in there. I expected more Sichuan pepper, but it really works well. The flavor is a bit different too; hard to describe - maybe some soy? The bit of mushroom were ubiquitous and of nice quality. A fiery feast to Melt your face! 3.75 out of 5.0 stars. EAN bar code   8801073113619.

[norganicsnp]

Himalayan Timut peppercorn, wild crafted, 100% all natural, hand processed and sun dried timur peppercorn from Nepal. Timur is a plant with high environmental tolerance, and it grows better in open pasture lands or even secondary shrub forests. With sufficient rainfall, it can adapt in temperate habitats of lower warm valleys and the colder habitat of the Himalayas. This plant thrives best in lands with clayey soil rich in fertility and organic contents. Timur/Timut is a plant widely used for its medical properties.It is believed to cure chronic issues like rheumatism and skin diseases, chilblains, cramps in the leg, varicose veins, and varicose ulcers. Timur is also used for therapeutic reliefs in problems like asthma, bronchitis, cholera, fever, fibrositis, indigestion, rheumatism, skin diseases, toothache, varicose veins, malaria, and many more. Timur is used to invigorate the lymphatic system, circulation, and mucous membranes for its stimulating effects. Timur/Timut is a highly aromatic plant used to give a distinctive spicy and numbing flavor in various cuisines. In Nepal, Timur is often used to intensify the flavor of pickles, curies, and even “Chutney” (a paste made of various spices and herbs). Like the highly celebrated use of Sichuan peppercorns in many Chinese cuisines, Timur is also adored in many Nepali cuisines for its unique flavor and aroma. Timur seeds are one the best natural preservatives for food. Besides that, Timur also aids in protection of book shelves from insects and bugs. Some people grow Timur in their gardens or yards solely for the aesthetic. #medical #environmental #timut #timur #sichuanpepper #timutpepper #spices (at Kathmandu, Nepal) https://www.instagram.com/p/Cn5IBZBNdee/?igshid=NGJjMDIxMWI=

[gluecksbissen]

Szechuanpfeffer Öl

Nach einigen Versuchen bin ich nun dem Geheimnis des knusprigen, nussigen asiatischen Chiliöls auf die Schliche gekommen.

2 1/2 Tassen neutrales Pflanzenöl und 1/2 Tasse Sesamöl gemeinsam in einem Topf erhitzen. 2 Zimtstangen, 3 Sternanis, 3 Lorbeerblätter, 2 schwarze Kardamomkapseln, 3 TL Szechuanpfeffer und 1 TL Nelken für 15 - 30 Minuten im Öl bei kleiner bis mittlerer Hitze auskochen. Die Gewürze sollen dabei duften, ganz kleine Bläschen aufsteigen und nicht schwarz werden!

In der Zwischenzeit 1 1/2 Tassen getrocknete rote Chilis grob mahlen. Dabei Mund-, Nasen-, Augenschutz nicht vergessen ;-)

Die Chiliflakes in eine hitzebeständige Schale oder Topf geben, 1/2 Tasse Sesam und 3 TL Salz darin verrühren.

Das kochende Gewürzöl durch ein Sieb über die Chilis gießen und gut umrühren. In kleine Gläser füllen und kühl stellen.

[sohandsouza]

🌶️🍗 - 🍽️ @SilkRoadUyghurCuisineBoston - #spicyChicken #food #chicken #SichuanPepper #spicy #cold #椒麻鸡 #鸡肉 #新疆 #Chinese #Uyghur #Xinjiang #eatingOut #EastCambridge #CambridgeMA #Boston (at Silk Road Uyghur Cuisine) https://www.instagram.com/p/CT25dSFJHRA/?utm_medium=tumblr