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March 8, 2014 |
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Taxobox_image | image = Image:Poivre du Sichuan 001.jpg|240px | caption = Sichuan Pepper Taxobox_begin_placement | color = lightgreen Taxobox_regnum_entry | taxon = Plantae Taxobox_divisio_entry | taxon = Flowering plant|Magnoliophyta Taxobox_classis_entry | taxon = Dicotyledon|Magnoliopsida Taxobox_ordo_entry | taxon = Sapindales Taxobox_familia_entry | taxon = Rutaceae Taxobox_genus_entry | taxon = Zanthoxylum Taxobox_end_placement Taxobox_section_subdivision | color = lightgreen| plural_taxon = Species Zanthoxylum piperitum<br/> Zanthoxylum sancho<br/> Zanthoxylum simulans Taxobox_end The Sichuan Pepper (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and some other species in the genus Zanthoxylum) is the outer pod of the tiny fruit of a plant related to the Zanthoxylum|pricklyash, widely grown and consumed in Asia as a spice; despite the name, it is not a member of the pepper family. It is widely used in the cuisine of Sichuan province, China (Szechuan in Wade-Giles transcription), from which it takes its name, as well as Tibetan, Bhutani, and Japanese cuisine|Japanese cuisines, among others. It is known in Mandarin Chinese as ?????? hu??ji??o (faa<sup>1</sup>jiu<sup>1</sup> in Cantonese Language|Cantonese), literally "flower pepper"; a lesser-used name is ?????? sh??nji??o, "mountain pepper". In Japanese language|Japanese, it is ?????? sansh??, using the same Chinese characters (written in kana as ???????????????). In Tibetan language|Tibetan, it is known as emma. The taste of Sichuan Pepper is not hot like black or red pepper, but is a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. It is generally added at the last moment. Star aniseed and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. It is considered to go well with fish, duck and chicken dishes. It is also available as an oil (marketed as either "Sichuan Pepper Oil" or "Hwajiaw Oil"). In this form it is best used in stir fry noodle dishes without hot spices. The preferred recipe includes ginger oil and brown sugar to be cooked with a base of noodles and vegetables, with rice vinegar and Sichuan Pepper oil to be added after cooking. Hua jiao yan (Chinese language|Chinese: ?????????, pinyin: hu??ji??oy??n) is a mixture of salt and Sichuan Pepper, roasted and browned in a wok and served as a condiment to accompany chicken, duck and pork dishes. The peppercorns can also be lightly fried in order to make a spicy oil with various uses. Sichuan Pepper is one of the few spices important for Tibetan and Bhutani cookery of the Himalayas, because few spices can be grown there. One Himalayan specialty is the Momo (food)|momo, a dumpling stuffed with vegetables or yak meat and flavoured with Sichuan Pepper, garlic, ginger and onion. The noodles are steamed and served dry, together with a fiery sauce. Tibetans believe it can sanitize meat that may not be so fresh. In Japan the dried and powdered leaves of Zanthoxylum sancho are used to make noodle dishes and soups mildly hot and fragrant. The whole leaves, ????????? kinome, are used to flavour vegetables, especially bamboo shoots, and to decorate soups. Sichuan peppercorns are one of the traditional ingredients in the Chinese cuisine|Chinese spice mixture five-spice powder and also shichimi togarashi, a Japanese seven-flavour seasoning.
A couple of years ago the U.S. Food and Drug Administration banned the importation of Sichuan Peppercorns because they were found to be capable of carrying citrus canker. This bacterial disease, which is very difficult to control, could potentially harm the foliage and fruit of citrus crops in the U.S. It was never an issue of harm in human consumption. Recently the United States Department of Agriculture|USDA and FDA have lifted the ban, provided the peppercorns are heated to around 70 degrees Celsius (160 degrees Fahrenheit) (which kills the canker bacteria) before importation. The genus name Zanthoxylum or Xanthoxylum comes from the Greek language|Greek ξανθ???ν ξ??λον, "yellow wood". It is possible to come across names such as "Szetchuan pepper", "Szechwan pepper", "Chinese pepper", "Japanese pepper", "Aniseed pepper", "Sprice pepper", "Fagara", "Sansho", "Nepal pepper", "Indonesian lemon pepper" and others, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. Sichuan pepper must not be confused with true pepper (genus Piper) nor with chile peppers which are also widely used in Sichuan cookery.
Category:Sapindales Category:Spices Category:Sichuan cuisine Category:Chinese cuisine Category:Japanese cuisine de:Szechuanpfeffer fi:Pippuriruutapuu fr:Poivre du Sichuan ja:??????????????? zh:?????? This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sichuan Pepper".
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