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
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.
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.
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
Numbing?!
Yeah, it’s a different kind of spicy where it’s a tingly numbing spice instead of just heat.
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.
Ah yeah, I meant that the peppercorn gave a numbing taste along with the chili’s that give a spicy taste.
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.