Szechwan Pepper

Common Name

Often confused with black pepper, Szechwan pepper comes from a different plant entirely. It is not often found outside of Asia, but is a mainstay in the popular Chinese five spice powder. Szechwan cuisine is characterized by biting hot dishes, and the numbing effect of Szechwan pepper is therefore indispensable.

Szechwan pepper is not hot in the same way that chili peppers or black peppercorns are, rather Szechwan pepper has a numbing effect on the mouth and a slight lemon flavor.

Szechwan peppercorns originate from the Zanthoxylum piperitum, a tree belonging to the rue family. The small shrub produces reddish brown berries that are dried and split open. Black seeds can be found within the berry, but it is the outer husks that are generally used as a culinary spice.

Purported Medicinal Qualities*

Not much is written about the specific properties of Szechwan pepper and how they relate to natural medicine. However, 'Hua Chuan Jiao' (Szechwan Pepper) has been used in Chinese medicine for centuries to treat a range of kidney, spleen and stomach ailments.

Historically, Szechwan pepper has been used to:

• Aid digestion
• Relieve skin rashes, including eczema
• Kill skin and hair parasites
• Reduce abdominal pain
• Relieve nausea

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Although Szechwan pepper resembles pepper and even shares its name, it has its own unique taste that differs from the pungency attributed to black peppercorns. It is biting, lemony and has a numbing effect on the mouth. Dry roasting the berries will release their flavor and make them much easier to grind. They should be stored in a cool, dark place in an airtight bottle. Szechwan oil can also be used for cooking and is an excellent flavoring for stir fry oils or vegetable dishes. Use sparingly.  Food for thought:

• Add Szechwan oil sparingly to vegetable or sesame oil when preparing Asian dishes
• Add ground Szechwan pepper to home made five spice
• Add ground Szechwan pepper to spice rubs and marinades
• Grind Szechwan pepper over meats, vegetables and soups
• Add ground Szechwan pepper to dry coating mix for chicken wings and serve with cool blue cheese dip
• Infuse vinegar or oil with Szechwan pepper and use to heat up most recipes

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