What is schezwan pepper?

Schezwan pepper is a flavorful, spicy and hot condiment for cooking. It is commonly used for stir-frying, stewing meat, and making snacks and treats. It has a complex taste of hemp, fragrant and spicy.

Schezwan pepper is the wildest seasoning raw material in Sichuan, and it is a delicious artifact for Sichuan chefs to walk in the rivers and lakes. Only in places with an altitude of 1500 to 2500 meters and a mild climate can nourish this spicy and hot plant. The English name of it is "Sichuan pepper", also “Schezwan pepper”.

It is commonly believed that the name Schezwan (Sichuan) means "four rivers", and in folk etymology, this is usually taken to mean four of the province's major rivers: the Jialing, Jinsha (or Wu), Min, and Tuo.

Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川, Standard Mandarin pronunciation: [sî. ʈʂʰwán] ( listen)), is a style of Chinese cuisine originating from Sichuan Province.

History of Schezwan pepper

It is a strange thing that humans can adapt to the numb taste of peppercorns, but at the beginning, peppercorns were not put on the table by the Chinese. As early as the Shang and Zhou dynasties, peppercorns appeared in sacrificial ceremonies, used to worship ancestors, welcome gods, ward off epidemics and ward off evil spirits, and the tradition continued to the Sui and Tang dynasties. And eating tribute will bring good luck, and pepper must deal with people's stomach after all. From the Han Dynasty to the Wei and Jin Dynasties, Sichuan cuisine was initially formed, showing the basic style and characteristics of "high taste" and "good spice", that is, advocating delicious food, especially spicy, stimulating and aromatic flavors. Since then, this basic style and characteristics have gradually become a tradition, which has been passed down from generation to generation. It can be said that pepper has participated in the history of Sichuan people.

Planting area of Schezwan pepper

Different regions and different climates given by nature, Chinese prickly ash can have different hemp aroma and taste. The Yue Saigon pepper, which looks like tangerine peel, has a hearty hemp fragrance and a sweet and sweet fragrance. It is full of numbness, and the taste of rattan pepper is strong and exciting, and it is fresh enough, but they need to be matched with different ingredients to show their ability. Hindi also has its own peppercorns locally. But the pepper grown in Hindi taste quite different from Schezwan pepper. Both has its own flavor.

How to use Schezwan pepper?

"Prickly ash is good, it is fragrant, and the taste of prickly ash is very long. It is indispensable to boil fish and stew, and it is strong in frying and frying..." In the traditional folk art "Thirteen Fragrance", the first singing is the Schezwan pepper. Spicy, spicy, the word "numb" is at the head, and pepper is the source of numbness. "Put first and then put, put raw and cooked, use noodles with mouth", these are terms used in cooking, and it is also a mantra for Sichuan cuisine to be perfectly presented. When serving seasonal vegetables, heat the oil, fry the peppercorns to get the fragrance, and then stir-fry the vegetables.

The use of raw Chinese prickly ash is as particular as that of dried prickly ash. The Schezwan pepper seeds under the tree must be dried in time in good weather, so as to maximize the preservation of the natural fragrance. After the Schezwan pepper oil is dried and cracked, it will adhere to the peel, elegant and fresh. The sesame incense will slowly appear as the water evaporates. However, the use of raw flower peppers in Schezwan dishes such as spicy frogs makes the frog meat more delicate and refreshing, and does not destroy the texture of the meat due to the spicy and numb taste. The pounded "noodles" of Schezwan pepper will be used in hot and numb dishes such as Mapo Tofu, which pay attention to the original flavor of the ingredients. Boiled beef, a dish that needs to stimulate appetite with the aroma of Schezwan pepper, needs to use a knife to "mouth" Schezwan pepper, chop it with a knife, and then use high-temperature oil to stimulate the spicy aroma of Schezwan pepper.

Schezwan pepper in Hindi

Schezwan pepper is very popular in Hindi. People there always use Schezwan pepper when cooking their food. They like Schezwan pepper just as they like curry. Hindi is drought and has little rain. Hindi people like to eat beef and mutton. These animal meats have a strong stinky smell, and they will harm the spleen and stomach if eating everyday. Therefore, Hindi people always add some Schezwan pepper to keep healthy.

The role of Schezwan pepper in Hindi

The strong fragrant smell of Schezwan pepper can remove taint and detoxify and relieve pain. It was originally only a traditional Chinese medicine plant and wood, but today it has become a popular flavoring coffee on Hindi dining tables. Not only in dishes, but also in bartending.

Hemp is a flavor that makes the lips and teeth blend in carnival. Schezwan pepper is stimulating and unrestrained, allowing Hindi people to get the pleasure of confusing sensory nerve fibers. The temptation of numbness and flavor is irresistible. The ultimate experience that is most favored by diners brought by Schezwan pepper is the reason why Schezwan flavor is popular among the Hindi public.