Sichuanese peppercorn
| Sichuan pepper | |||||||||||||||||||||
| Chinese | 花椒 | ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Literal meaning | "flower pepper" | ||||||||||||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | huājiāo |
| Wade–Giles | hua1-chiao1 |
| IPA | [xwá.tɕjáu] |
| Yue: Cantonese | |
| Yale Romanization | fāa-jīu |
| Jyutping | faa1-ziu1 |
| Southern Min | |
| Tâi-lô | hua-tsiau |
Sichuan pepper, Sichuan peppercorn, or Chinese coriander, is a commonly used spice in Chinese, Tibetan, Nepali, and Indian cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The genus Zanthoxylum belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.
The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine or Szechwan cuisine or Szechuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.
Another species of Zanthoxylum native to China, Z. schinifolium, called 香椒子 (xiāng jiāo zi, "aromatic peppercorn") or 青花椒 (qīng huā jiāo, "green flower pepper"), is used as a spice in Hebei.
While the exact flavour and composition of different species from the Zanthoxylum genus vary, most share the same essential characteristics. So while the terms "Sichuan pepper" and sanshō may refer specifically to Z. simulans and Z. piperitum, respectively, the two are commonly used interchangeably.
Related species are used in the cuisines of Tibet, Bhutan, Nepal, Thailand, and the Konkani and Toba Batak peoples. In Bhutan, this pepper is known as thingye and is used liberally in preparation of soups, gruels, and phaag sha paa (pork slices). In Nepal, timur is used in the popular foods momo, thukpa, chow mein, chicken chilli, and other meat dishes. It is also widely used in homemade pickles. People take timur as a medicine for stomach or digestion problems, in a preparation with cloves of garlic and mountain salt with warm water.
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Wikipedia