Description:
Sichuan Flower Pepper Seeds for Cultivating1.Germination rate:90%
2.TKW:600g
3.Purity:96%
4.Best service
SichuanFlower Pepper Seeds for Cultivating
First: Specifications
| Germinationrate | 90% |
| Moisture | 5% |
| Purity | 96% |
| Temperature | 20-30(°C) |
| Seedingtime | Spring |
| Grade | A |
| Full-bloomstage | Spring |
| TKW | 600gr |
Second: Description
Sichuanpepper, Szechwan pepper or Szechuan pepper, a common spice used inAsian cuisine, is derived from at least two species of the globalgenus Zanthoxylum, including Z. simulans and Z. bungeanum. Thebotanical name of the genus is composed of two Greek words thattogether mean "yellow wood" (referring to the brightly colouredsapwood possessed by several of the species).
The husk orhull (pericarp) around the seeds may be used whole, especially inSzechuan cuisine, and the finely ground powder is one of theblended ingredients for the five-spice powder. It is also used intraditional Chinese medicine. The pericarp is the part that ismost
Third: Culinaryuses
Sichuanpepper has a unique aroma and flavour that is not hot or pungentlike black, white or chili peppers. Instead, it has slightlemony overtones and creates a tingly numbness in the mouth (causedby its 3% of hydroxy alpha sanshool) that sets the stage for hotspices. According to Harold McGee in On Food and Cooking, secondedition, p429 they are not simply pungent; "they produce a strange,tingling, buzzing, numbing sensation that is something like theeffect of carbonated drinks or of a mild electrical current(touching the terminals of a nine-volt battery to thetongue).
Recipesoften suggest lightly toasting the tiny seedpods, then crushingthem before adding them to food. only the husks are used; the shinyblack seeds are discarded or ignored as they have a very grittysand-like texture. It is generally added at the last moment. Staranise and ginger are often used with it prominently in spicySichuan cuisine. It has an alkaline pH and a numbing effect on thelips when eaten in larger doses. Ma la (Chinese pinyin: málà;literally "numbing and spicy"), common in Sichuan cooking, is acombination of Sichuan pepper and chili pepper, and it is a keyingredient in má là hot pot, the Sichuan version of the Chinesetraditional dish. It is also a common flavouring in Sichuan bakedgoods such as sweetened cakes and biscuits.
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