Szechuan Peppercorns - actually the dried berry of the prickly ash tree. The spice has a unique aroma and flavor that is not as pungent as black pepper and has slight lemony overtones. Szechuan peppercorns are one of the five spices in Chinese five-spice powder.
Keeping this in consideration, how do you toast peppercorns?
Shake peppercorns in a sieve to get rid of dust, then spread in batches on a white plate and discard any twigs, leaves, thorns, or black inner seeds. Toast peppercorns in a dry heavy skillet over moderate heat, stirring, until very fragrant and smoking, 3 to 5 minutes (be careful not to let them burn).
Are Sichuan peppercorns hot?
Sichuan pepper's unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices.
What is a substitute for Szechuan pepper?
Equal amounts cinnamon, star anise, cloves, fennel and Szechuan peppercorn. If Szechuan peppercorns aren't available, use freshly ground black peppercorns. If you need five-spice powder for slow cooking meat then you can just use 1 or 2 star anises, cinnamon sticks and cloves to replace five spice powder.