Szechuan Pepper - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Szechuan Pepper Energy :
324.98 Kcal / 100g

Category : Spices & Sauces

Group : Basic Spices & Condiments

Composition And Nutritional Value :
Szechuan pepper, also known as Chinese pepper or Sichuan pepper, is rich in essential oils, antioxidants, and compounds like hydroxy-alpha-sanshool, which give it its signature numbing and tingling sensation. It contains small amounts of vitamins and minerals, such as vitamin C, calcium, and iron, though it is typically used in small quantities and does not contribute significant amounts of nutrients.

Health Benefits :
Szechuan pepper has anti-inflammatory and antioxidant properties, which may help reduce the risk of chronic diseases. The numbing effect it produces is due to its active compound, hydroxy-alpha-sanshool, which stimulates sensory receptors. This spice is also believed to aid in digestion and improve circulation. Additionally, it has mild pain-relieving properties and may support overall gastrointestinal health.

Culinary Uses :
Szechuan pepper is a key ingredient in Sichuan cuisine, known for its distinct numbing (málà) flavor profile. It is often used in stir-fries, sauces, marinades, and spice mixes, especially in combination with chili peppers. It pairs well with garlic, ginger, and soy sauce, and is frequently added to dishes like kung pao chicken, mapo tofu, and Szechuan hotpot.

Types :
The most common variety of Szechuan pepper comes from the prickly ash tree (Zanthoxylum species). There are both red and green varieties of Szechuan pepper, with the red variety being more common. The green variety is less pungent and has a more floral flavor, while the red variety is stronger and has a more intense numbing sensation.

Shopping And Storage Tips :
When purchasing Szechuan pepper, look for dried peppercorns that are intact and free from discoloration or signs of mold. Store Szechuan pepper in an airtight container in a cool, dry place to preserve its flavor and potency. Ground Szechuan pepper should be used within a few months, as it loses its distinctive aroma over time.

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