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{{Chinese|pic=Poivre du Sichuan 001.jpg|picsize=180px|t=[[wiktionary:花|花]][[wiktionary:椒|椒]]|s=[[wiktionary:花|花]][[wiktionary:椒|椒]]|p=huājiāo|showflag=p}}
'''Sichuan pepper''' (or '''Szechuan pepper''') is the outer pod of the tiny [[fruit]] of a number of species in the genus ''[[Zanthoxylum]]'' (most commonly ''[[Zanthoxylum piperitum|Z. piperitum]]'', ''[[Zanthoxylum simulans|Z. simulans]]'', ''[[Zanthoxylum sancho|Z. sancho]]'' and ''[[Zanthoxylum schinifolium|Z. schinifolium]]''), widely grown and consumed in [[Asia]] as a [[spice]]. Despite the name, it is not related to [[black pepper]] or to [[chili pepper]]s. It is widely used in the cuisine of [[Sichuan]], [[China]], from which it takes its name, as well as [[Tibet]]an, [[Bhutan]]ese, [[Nepal]]ese, [[Japanese cuisine|Japanese]] and [[Konkani_people|Konkani]] cuisines, among others.
It is known in [[Chinese language|Chinese]] as ''huājiāo'' ([[wiktionary:花椒|花椒]]; literally "flower pepper"); a lesser-used name is ''shānjiāo'' ([[wiktionary:山|山]][[wiktionary:椒|椒]]; literally "mountain pepper"; not to be confused with [[Tasmanian mountain pepper]]). In [[Japanese language|Japanese]], it is {{lang|Ja|山椒}} ''sanshō'', using the same Chinese characters as ''shanjiao''. In [[Tibetan language|Tibetan]], it is known as ''g.yer ma''. In [[Konkani_language|Konkani]] it is known as ''tepal'' or ''tirphal'' <ref>[http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/ aayisrecipes.com]</ref>. In America, it is sold as fagara or flower pepper as well as Sichuan pepper.
==Culinary uses==
[[Image:花椒 Zanthoxylum.jpg|thumb|300px|Seeds and stems (left) and husks (right)|left]]
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness (caused by its 3% of [[hydroxy-alpha-sanshool]]) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the seeds are discarded or ignored. It is generally added at the last moment. [[Star anise]] and [[ginger]] are often used with it and it figures prominently in spicy [[Sichuan cuisine]]. It is considered to go well with fish, duck, and chicken dishes, as well as with fried [[eggplant]]. It has an alkaline [[pH]] and a numbing effect on the lips when eaten in larger doses. ''Ma la'' ({{zh-cp|c=麻辣|p=málà}}; literally "numbing and spicy"), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper.
It is also available as an oil (marketed as either "Sichuan pepper oil" or "Hwajiaw oil"). In this form it is best used in stir fry noodle dishes without hot spices. The preferred recipe includes ginger oil and [[brown sugar]] to be cooked with a base of noodles and vegetables, with rice vinegar and Sichuan pepper oil to be added after cooking.
[[Image: Hydroxy-alpha-Sanshool.png|thumb|300px|hydroxy-α-sanshool]]
''Hua jiao yan'' ({{zh-stp|s=花椒盐|t=花椒鹽|p=huājiāoyán}}) is a mixture of [[salt]] and Sichuan pepper, roasted and browned in a [[wok]] and served as a condiment to accompany chicken, duck and pork dishes. The peppercorns can also be lightly fried in order to make a spicy oil with various uses.
Sichuan pepper is one of the few spices important for [[Tibet]]an and [[Bhutanese]] cookery of the Himalayas, because few spices can be grown there. One Himalayan specialty is the [[Momo (food)|momo]], a [[dumpling]] stuffed with vegetables, cottage cheese or minced [[yak]] meat, beef or pork and flavoured with Sichuan pepper, [[garlic]], [[ginger]] and [[onion]]. The noodles are steamed and served dry, together with a fiery sauce. Tibetans believe it can sanitize meat that may not be so fresh. In reality it may only serve to mask foul flavors. Perhaps it is because of the foul smell masking property of Sichuan pepper that made it popular in dishes made of visceral organs of slaughtered animals.
In Japan the dried and powdered leaves of ''Zanthoxylum sancho'' are used to make noodle dishes and soups mildly hot and fragrant. The whole leaves, 木の芽 ''kinome'', are used to flavour vegetables, especially [[bamboo]] shoots, and to decorate soups. The buds, seeds, flowers, and hulls are also used.[http://www.nsknet.or.jp/~tomi-yasu/kou_e.html]
Sichuan peppercorns are one of the traditional ingredients in the [[Chinese cuisine|Chinese]] spice mixture [[five-spice powder]] and also [[Shichimi|shichimi togarashi]], a Japanese seven-flavour seasoning.{{Fact|date=February 2007}}
In [[Cuisine of Korea|Korean cuisine]], two species are used: ''Z. piperitum'' and ''Z. schinifolium''.<ref>[http://www.uni-graz.at/~katzer/engl/Zant_pip.html?style=flow uni-graz.at]</ref>
==Composition of various species==
*''Z. fagara'' (Central & Southern [[Africa]], South America) — [[alkaloid]]s, [[coumarin]]s (Phytochemistry, 27, 3933, 1988)
*''Z. simulans'' (Taiwan) — Mostly [[myrcene|beta-myrcene]], [[limonene]], [[cineole|1,8-cineole]], [[ocimene|Z-beta-ocimene]] (J. Agri. & Food Chem., 44, 1096, 1996)
*''Z. armatum'' (Nepal) — [[linalool]] (50%), [[limonene]], [[methyl cinnamate]], [[cineole]]
*''Z. rhetsa'' — [[Sabinene]], [[limonene]], [[pinene]]s, [[cymene|para-cymene]], [[terpinene]]s, [[4-terpineol]], [[alpha-terpineol]]. (Zeitschrift f. Lebensmitteluntersuchung und -forschung A, 206, 228, 1998)
*''Z. sansho'' (Japan [leaves]) — [[citronellal]], [[citronellol]], [[hexenal|Z-3-hexenal]] (Bioscience, Biotechnology and Biochemistry, 61, 491, 1997)
*''Z. acanthopodium'' (Indonesia)
The genus name ''Zanthoxylum'' or ''Xanthoxylum'' comes from the [[Greek language|Greek]] ''xanthon xylon''<!--please check romanization--> (ξανθὸν<!--what is the second to last character? It is showing up as an empty box. --><!-- it is F78; "greek small letter omicron with varia" --> ξύλον), meaning "blond wood."
==Miscellanea==
From 1968 to 2005, the [[United States]] [[Food and Drug Administration]] banned the importation of Sichuan peppercorns because they were found to be capable of carrying [[citrus canker]] (as the tree is in the same family, [[Rutaceae]], as the genus ''[[Citrus]]''). This bacterial disease, which is very difficult to control, could potentially harm the foliage and fruit of citrus crops in the U.S. It was never an issue of harm in human consumption. The import ban was only loosely enforced until 2002 <ref>[http://select.nytimes.com/gst/abstract.html?res=FA0B1EF73F5F0C778CDDAB0894DC404482 Select nytimes.com]</ref>. In 2005, the [[United States Department of Agriculture|USDA]] and FDA lifted the ban, provided the peppercorns are heated to around 70 degrees Celsius (160 degrees Fahrenheit) to kill the canker bacteria before importation.
==Other names==
It is possible to come across names such as "Szechwan pepper," "Chinese pepper," "Japanese pepper," "Aniseed pepper," "Sprice pepper," "Chinese prickly-ash," "Fagara," "Sansho," "Nepal pepper," "Indonesian lemon pepper," and others, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. In Tibet, the spice is known as ''e-ma'' or ''Kham pepper''
Sichuan pepper is unrelated to [[black pepper]] (genus ''[[Piper (genus)|Piper]]'') and to [[chile pepper]]s, which are also widely used in Sichuan cookery.
In Nepal, where it is extensively used, it is known as ''timur'' (''[[Zanthoxylum alatum|Z. alatum]]'').
A spice called ''teppal'' (''Zanthoxylum rhetsa'') is used in the [[India]]n states of [[Maharashtra]], [[Cuisine of Karnataka|Karnataka]], and [[Goa]], by a very small community called [[Konkani people|Konkani]]s (they speak a language called [[Konkani language|Konkani]]), an official language of Goa and spoken in many parts of these three states. ''Teppal'' is a fruit which grows on trees full of thorns. It grows in bunches like grapes. Fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices. The fruit is seasonal and available during the monsoon period. When dried, the flesh of the fruit hardens, turns to brownish black color and opens up to show the black seeds within. The seeds are discarded and the dried fruit is stored in containers for use around the year. This spice is mostly used in fish preparations and a few vegetarian dishes, with the coconut masala. This spice has a very strong woody aroma and is discarded at the time of eating the vegetable/fish curry. This tree is also called by the name ''gamathe haralu'' in [[Kannada]] and ''koili kaya'' in [[Malayalam]].
==References==
<div class="references-small">
<references />
</div>
==External links==
* [http://www.uni-graz.at/~katzer/engl/Zant_pip.html?noframes Gernot Katzer's spice pages] (full of information)
* Recipes
** [http://chinesefood.about.com/od/szechuanpoultryrecipes/r/bangbangchicken.htm Sichuan Bang Bang Chicken]
** [http://chinesefood.about.com/od/szechuanmeatrecipes/r/szechuanbeef.htm Sichuan Crispy Beef (Dry-fried Beef, Gan Bian Niu Rou Si)]
** [http://chinesefood.about.com/od/poultryrecad/r/chengduchick.htm Chengdu Chicken Stir-fry]
** [http://chinesefood.about.com/cs/sauces/ht/fivespicepowder.htm How to Make Five-spice Powder]
** [http://zhoodles.blogspot.com/2007/09/cumin-minced-lamb-in-pitta.html Recipe using Sichuan Pepper corns]
{{Herbs & spices}}
[[Category:Medicinal plants]]
[[Category:Sapindales]]
[[Category:Sichuan cuisine]]
[[Category:Chinese ingredients]]
[[Category:Japanese ingredients]]
[[Category:Peppers]]
'''Sichuan pepper''' (or '''Szechuan pepper''') is the outer pod of the tiny [[fruit]] of a number of species in the genus ''[[Zanthoxylum]]'' (most commonly ''[[Zanthoxylum piperitum|Z. piperitum]]'', ''[[Zanthoxylum simulans|Z. simulans]]'', ''[[Zanthoxylum sancho|Z. sancho]]'' and ''[[Zanthoxylum schinifolium|Z. schinifolium]]''), widely grown and consumed in [[Asia]] as a [[spice]]. Despite the name, it is not related to [[black pepper]] or to [[chili pepper]]s. It is widely used in the cuisine of [[Sichuan]], [[China]], from which it takes its name, as well as [[Tibet]]an, [[Bhutan]]ese, [[Nepal]]ese, [[Japanese cuisine|Japanese]] and [[Konkani_people|Konkani]] cuisines, among others.
It is known in [[Chinese language|Chinese]] as ''huājiāo'' ([[wiktionary:花椒|花椒]]; literally "flower pepper"); a lesser-used name is ''shānjiāo'' ([[wiktionary:山|山]][[wiktionary:椒|椒]]; literally "mountain pepper"; not to be confused with [[Tasmanian mountain pepper]]). In [[Japanese language|Japanese]], it is {{lang|Ja|山椒}} ''sanshō'', using the same Chinese characters as ''shanjiao''. In [[Tibetan language|Tibetan]], it is known as ''g.yer ma''. In [[Konkani_language|Konkani]] it is known as ''tepal'' or ''tirphal'' <ref>[http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/ aayisrecipes.com]</ref>. In America, it is sold as fagara or flower pepper as well as Sichuan pepper.
==Culinary uses==
[[Image:花椒 Zanthoxylum.jpg|thumb|300px|Seeds and stems (left) and husks (right)|left]]
Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates in the mouth a kind of tingly numbness (caused by its 3% of [[hydroxy-alpha-sanshool]]) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the seeds are discarded or ignored. It is generally added at the last moment. [[Star anise]] and [[ginger]] are often used with it and it figures prominently in spicy [[Sichuan cuisine]]. It is considered to go well with fish, duck, and chicken dishes, as well as with fried [[eggplant]]. It has an alkaline [[pH]] and a numbing effect on the lips when eaten in larger doses. ''Ma la'' ({{zh-cp|c=麻辣|p=málà}}; literally "numbing and spicy"), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper.
It is also available as an oil (marketed as either "Sichuan pepper oil" or "Hwajiaw oil"). In this form it is best used in stir fry noodle dishes without hot spices. The preferred recipe includes ginger oil and [[brown sugar]] to be cooked with a base of noodles and vegetables, with rice vinegar and Sichuan pepper oil to be added after cooking.
[[Image: Hydroxy-alpha-Sanshool.png|thumb|300px|hydroxy-α-sanshool]]
''Hua jiao yan'' ({{zh-stp|s=花椒盐|t=花椒鹽|p=huājiāoyán}}) is a mixture of [[salt]] and Sichuan pepper, roasted and browned in a [[wok]] and served as a condiment to accompany chicken, duck and pork dishes. The peppercorns can also be lightly fried in order to make a spicy oil with various uses.
Sichuan pepper is one of the few spices important for [[Tibet]]an and [[Bhutanese]] cookery of the Himalayas, because few spices can be grown there. One Himalayan specialty is the [[Momo (food)|momo]], a [[dumpling]] stuffed with vegetables, cottage cheese or minced [[yak]] meat, beef or pork and flavoured with Sichuan pepper, [[garlic]], [[ginger]] and [[onion]]. The noodles are steamed and served dry, together with a fiery sauce. Tibetans believe it can sanitize meat that may not be so fresh. In reality it may only serve to mask foul flavors. Perhaps it is because of the foul smell masking property of Sichuan pepper that made it popular in dishes made of visceral organs of slaughtered animals.
In Japan the dried and powdered leaves of ''Zanthoxylum sancho'' are used to make noodle dishes and soups mildly hot and fragrant. The whole leaves, 木の芽 ''kinome'', are used to flavour vegetables, especially [[bamboo]] shoots, and to decorate soups. The buds, seeds, flowers, and hulls are also used.[http://www.nsknet.or.jp/~tomi-yasu/kou_e.html]
Sichuan peppercorns are one of the traditional ingredients in the [[Chinese cuisine|Chinese]] spice mixture [[five-spice powder]] and also [[Shichimi|shichimi togarashi]], a Japanese seven-flavour seasoning.{{Fact|date=February 2007}}
In [[Cuisine of Korea|Korean cuisine]], two species are used: ''Z. piperitum'' and ''Z. schinifolium''.<ref>[http://www.uni-graz.at/~katzer/engl/Zant_pip.html?style=flow uni-graz.at]</ref>
==Composition of various species==
*''Z. fagara'' (Central & Southern [[Africa]], South America) — [[alkaloid]]s, [[coumarin]]s (Phytochemistry, 27, 3933, 1988)
*''Z. simulans'' (Taiwan) — Mostly [[myrcene|beta-myrcene]], [[limonene]], [[cineole|1,8-cineole]], [[ocimene|Z-beta-ocimene]] (J. Agri. & Food Chem., 44, 1096, 1996)
*''Z. armatum'' (Nepal) — [[linalool]] (50%), [[limonene]], [[methyl cinnamate]], [[cineole]]
*''Z. rhetsa'' — [[Sabinene]], [[limonene]], [[pinene]]s, [[cymene|para-cymene]], [[terpinene]]s, [[4-terpineol]], [[alpha-terpineol]]. (Zeitschrift f. Lebensmitteluntersuchung und -forschung A, 206, 228, 1998)
*''Z. sansho'' (Japan [leaves]) — [[citronellal]], [[citronellol]], [[hexenal|Z-3-hexenal]] (Bioscience, Biotechnology and Biochemistry, 61, 491, 1997)
*''Z. acanthopodium'' (Indonesia)
The genus name ''Zanthoxylum'' or ''Xanthoxylum'' comes from the [[Greek language|Greek]] ''xanthon xylon''<!--please check romanization--> (ξανθὸν<!--what is the second to last character? It is showing up as an empty box. --><!-- it is F78; "greek small letter omicron with varia" --> ξύλον), meaning "blond wood."
==Miscellanea==
From 1968 to 2005, the [[United States]] [[Food and Drug Administration]] banned the importation of Sichuan peppercorns because they were found to be capable of carrying [[citrus canker]] (as the tree is in the same family, [[Rutaceae]], as the genus ''[[Citrus]]''). This bacterial disease, which is very difficult to control, could potentially harm the foliage and fruit of citrus crops in the U.S. It was never an issue of harm in human consumption. The import ban was only loosely enforced until 2002 <ref>[http://select.nytimes.com/gst/abstract.html?res=FA0B1EF73F5F0C778CDDAB0894DC404482 Select nytimes.com]</ref>. In 2005, the [[United States Department of Agriculture|USDA]] and FDA lifted the ban, provided the peppercorns are heated to around 70 degrees Celsius (160 degrees Fahrenheit) to kill the canker bacteria before importation.
==Other names==
It is possible to come across names such as "Szechwan pepper," "Chinese pepper," "Japanese pepper," "Aniseed pepper," "Sprice pepper," "Chinese prickly-ash," "Fagara," "Sansho," "Nepal pepper," "Indonesian lemon pepper," and others, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. In Tibet, the spice is known as ''e-ma'' or ''Kham pepper''
Sichuan pepper is unrelated to [[black pepper]] (genus ''[[Piper (genus)|Piper]]'') and to [[chile pepper]]s, which are also widely used in Sichuan cookery.
In Nepal, where it is extensively used, it is known as ''timur'' (''[[Zanthoxylum alatum|Z. alatum]]'').
A spice called ''teppal'' (''Zanthoxylum rhetsa'') is used in the [[India]]n states of [[Maharashtra]], [[Cuisine of Karnataka|Karnataka]], and [[Goa]], by a very small community called [[Konkani people|Konkani]]s (they speak a language called [[Konkani language|Konkani]]), an official language of Goa and spoken in many parts of these three states. ''Teppal'' is a fruit which grows on trees full of thorns. It grows in bunches like grapes. Fresh fruits are parrot green in color and are used as a flavouring agent in many curries made with a paste of coconut, chilis, and other spices. The fruit is seasonal and available during the monsoon period. When dried, the flesh of the fruit hardens, turns to brownish black color and opens up to show the black seeds within. The seeds are discarded and the dried fruit is stored in containers for use around the year. This spice is mostly used in fish preparations and a few vegetarian dishes, with the coconut masala. This spice has a very strong woody aroma and is discarded at the time of eating the vegetable/fish curry. This tree is also called by the name ''gamathe haralu'' in [[Kannada]] and ''koili kaya'' in [[Malayalam]].
==References==
<div class="references-small">
<references />
</div>
==External links==
* [http://www.uni-graz.at/~katzer/engl/Zant_pip.html?noframes Gernot Katzer's spice pages] (full of information)
* Recipes
** [http://chinesefood.about.com/od/szechuanpoultryrecipes/r/bangbangchicken.htm Sichuan Bang Bang Chicken]
** [http://chinesefood.about.com/od/szechuanmeatrecipes/r/szechuanbeef.htm Sichuan Crispy Beef (Dry-fried Beef, Gan Bian Niu Rou Si)]
** [http://chinesefood.about.com/od/poultryrecad/r/chengduchick.htm Chengdu Chicken Stir-fry]
** [http://chinesefood.about.com/cs/sauces/ht/fivespicepowder.htm How to Make Five-spice Powder]
** [http://zhoodles.blogspot.com/2007/09/cumin-minced-lamb-in-pitta.html Recipe using Sichuan Pepper corns]
{{Herbs & spices}}
[[Category:Medicinal plants]]
[[Category:Sapindales]]
[[Category:Sichuan cuisine]]
[[Category:Chinese ingredients]]
[[Category:Japanese ingredients]]
[[Category:Peppers]]