As someone from China when I heard you say you were taking a shot of Sichuan peppercorn and saw how big a shot was. I audibly exclaimed “noooooooooooo”. A couple is enough to numb your whole mouth. 🤣🤣🤣
If they are anywhere near fresh. For years, all I could get was stale ones. The first time I got fresh ones I had to use less than half as many as usual. Fortunately I tasted one first...
I just found out what the name of this is... finally. I went to Kunming in Yunnan province last year, and the served me a beef & vegetable rice dish that was delicious at first. Until first my mouth got numb and then I developed a horrible urge to gag. Then I realized it must have come from these small balls in my food - and there were like 40 of them in the whole dish. Now I finally know what it's actually called. Never again!
I agree! This is hilariously funny but seriously, you do not need to put yourself throught it. As Schneewi says, we are here for your personality and cooking. Not your pain or humiliation.
As a neuroscientist, I have a fun fact to share in case you are curious ;) The reason behind the unique tingling sensation is because Sichuan pepper activates tactile receptors (RA1-see study here royalsocietypublishing.org/doi/full/10.1098/rspb.2013.1680), your lips(well, your brain eventually) actually feel the 50Hz frequency of vibration. Meanwhile, the capsaicin in chilli activates TRPV1 receptor which is also activated when you're exposed to heat (e.g. fire, boiling water). Hence the Ma 麻 (numbing sensation) from Sichuan pepper and La 辣 (burning sensation) from chilli pepper.
My aunt was from Sichuan. She taught me, never eat it before you toast it. She also taught me to keep a cheap little pan to toast them in, because they are right about the time they start smoking and enameling the pan. You can NOT get that stuff off.
As a Sichuanesee , I gotta say eating raw Sichuan pepper? You are really a hardcore cook! I didn’t like Sichuan pepper when I was a kid, my mom used it in every dish but too lazy to took it out, every time I accidentally eat one, it was like my mouth got a Anesthetic shot!
Green Sichuan pepper cold dish recommendation: 藤椒鸡 Barely done chicken chopped and soaked in a salt water packed with green peppercorns and other spices. Can be eaten hot or cold but cold is better. Also, old Beijing people like to plant Sichuan pepper trees in their yards so not only do they have the peppercorns, they also get to enjoy fresh shoots from these trees which are delicious in a light stir fry or stir fried with eggs.
I use sichuan peppercorn as part of my smoked brisket rub, and have also done numbing pepper crusted smoked bacon. I also incorporate it into my BBQ sauce recipe. If you are a seeing a pattern it's texas style bbq but with sichuan pepper in the mix
In Japan, the green, unripe seeds are used in the spring. It is an eagerly awaited harbinger of spring. The seeds are soft and mushy. They can be used in simmered dishes with vegetables and or fish.They are also dried, powdered and sprinkled onto cooked unagi/うなぎ as a condiment. The leaves are also used on simmered dishes or as a pretty decoration on top of tofu but just during the spring when the leaves are still small/immature. The mature red spice (just the husks) is also used in Nepal and less well known in India as well. I don’t know if the leaves are used in China, do you know? Here in Japan, the leaves are highly prized as a decorative addition to a dish. They are not cooked, they are just added onto the top of a finished dish. The leaves have to be picked very immature as they do get sharp spines on them if they grow too large. They are eaten as is with the dish. And they do have a similar flavor to the seed pods. One chef here in Japan made a Genovese pesto type paste out of the leaves with olive oil etc and used that on pasta instead of pesto made with basil. I tried making it as well and it was very delicious. I believe that the trees in China and Japan and Korea as well as Nepal and India are all very similar and are not really different types. I think the seed pods are just used a different stages of growth and processed differently which gives the impression that the trees and thus the spice itself are slightly different.
I'm from China, and here there are mainly 3 kinds of S.peppercorn being used, 藤椒(probably the green one in this video, the least numb-ish spicy and least spicy), 大红袍花椒(the red ones he used in the video), and 青花椒(a.k.a. 麻椒, which is also green but way more pungent than the red ones in this video).(sry but I don't know what are the translations of those separate types in english)
@@chemistryworkshop2846 ::: Thank you for these names. That is so interesting. Spices and how they are used is truely amazing. I looked them up on WIKI and found this. You can tell from the Latin names they are related but different plants. The ones I have seen in Japan ALL shed their leaves in the winter, so I guess Japan has just one type. True Sichuan Pepper - 花椒 Hua Jiao Sansho (華北山椒 / Zanthoxylum bungeanum) -English name Sichuan pepper. In China, it is called "花椒 /Sichuan pepper" and uses the hull as a spice. Sheds its leaves in the winter. A related Sansho plant - 藤椒 Fuyuzansho (冬山椒 /Fuyusansho, Zanthoxylum armatum var. Subtrifoliatum) -Also known as (Fudansansho Persistent Sansho) An evergreen shrub that does not shed its leaves even in winter. There are narrow wings on the leaf axis. Male strains are not found in Japan. Used as a rootstock for grafting. In China, it is called "藤椒 /Fujisho" and is used as a spice and medicinal product.
It also grow and known in my place ( north Sumatera - Indonesian), we called it Andaliman, we have many special dishes ( fish, meat, souce) cooked with that. So delicious...
I am from Sikkim India we use this for sauce when it is unripe and after it ripe it we sun dry it and procure oil of it. It has medical properties it helps releving body aches and also for headache etc. We don't use directly as spices.
I think traditionally Sichuan pepper corn oil is used mostly for cold dishes, whereas mapo tofu calls for ground sichuan pepper corns on top of the finished dish. Also, the green kind is sometimes used fresh for a different kind of flavor, mostly on fish or rabbit.
Hi Andong. Thank for this nice introduction to one of the key ingredience in sichuan cuisine. We run a Chengdu noodle house and Chuan Chuan (hotpot) restaurant in Berlin and like to invite to eat hot pot with us.
Sichuan pepper can be used as medicine too. If you hv very sweaty feet or feel cold in general, soak your feet in the 40 degree peper water until your body are about to sweat. Or if u hv a cold and upset belly, give a drop of highly concentrated peper water (ginger juice also commonly used) in your bellybutton. It works like a charm.
I experienced the numbing effect of this amazing spice for the first time about a year ago when I had my first authentic dandan noodle. I have been obsessed with it ever since. I sometimes just take a few of them and chew tjem. But doing shots of it is really crazy.
The best way to use Sichuan pepper on Western food is sprinkle pepper powder on fried foods like chicken, fish and chips. It’s a very simple way to turn a boring food exciting. I don’t understand why Europeans don’t grow Sichuan pepper. It’s perfect for European climate as it likes the cool, wet climate of the Himalayan foothills.
I think if this plant had also been native to Europe, it might have been used in many different European cuisines/cultures a long time ago. Who knows...
You are so right the Sichuan Peppercorn is a grossly underutilized spice. After living in Sichuan I became a spicy addict! Nothing beats Sichuan hot oil. It pairs beautifully with noodle dishes, Dumplings, hot pot, but nothing beats Sichuan’s take on Dan Dan Mien. It’s something my spouse and I still make. I would honestly love to see your take on it! We are new to the channel, but the array of dishes and cuisines you feature is impressive and your narrative approach is fresh and fun! Thanks for all entertaining videos, they are much appreciated.
I always make my popcorn with sichuan pepper! mustard, some chili, green sichuan powder, something sugary and salt and sometimes parmesan. somewhere along these lines by taste. But maybe frying it in this sichuan infused oil might be even better?! :)
Although szechuan pepper is more known for it's culinary use in the orient prickly ash grows wild in woods and moist meadows in southern and southwestern Ontario. I don't know if our indigenous folks used this spice or not. I have never found reference to it having been used locally. I'm going to give it a try since it grows wild on our property.
Hey Andong, try to cook Saksang... It's cuisine consist of pork being stir fried in it's blood. It is a North Sumatra cuisine from Batak Tribe in Indonesia with a characteristic of using Andaliman Spice, a type of Sechuan pepper natives in North Sumatra region..
Sichuan pepper is one of my most beloved spices. It creates a sensation that is incomparable to anything else. If you want to try something special, flavour a good quality gin (not the ultra expensive ones) with some good sichuan pepper. You have to experiment how much you like and for how long you want to keep it infused. But be assured - when you find your perfect recipe you and your friends will be amazed how different a gin&tonic can taste...
This reminds me of my trip to Japan, I was on the train, minding my own business, eating a bento, oh look there is a nice citrusy spice in a bag, and poured all over my food. While eating my mouth started numbing up, and I panicked, luckily I have tried Szechuan peppers in my youth so I was convinced that this was the spice, be careful it's a spicy spice.
I use red in my fried chicken. Toasted and milled to a powder then added to flour with salt and pepper. Dredge chicken in flour mix, beaten egg, flour mix then deep fry!
M from south west coastal region of India. We use this pepper to give flavour to the simple coconut curry without any onion tomato n spices.. for the tangy flavour we use dry cocum. It tastes yummm..
We also use Sichuan pepper in the Northeast. In Bodo language we call it Jabrang. It's really good with spicy dried fish chutney and also with fermented fish.
Sichuan pepper, doban jiang, fermented black beans, my three favorite chinese ingredients. I generally don't do them in shots but maybe I'm missing something...
Andong in this video: (Takes off his hat and chews a fistful of Sichuan peppercorns for both knowledge and entertainment.) My reaction: Not all heroes wear caps.
kudos for the oil and salt custom blending tips, It makes my $5 purchase feel like $15 of rare procured niche foodie ingredients that I could not find otherwise like manifested alchemy from beyond.
I made a kind of creamy pasta/mushroom soup with too much szechuan pepper and ghostpepper while watching this and I do not regret. Each bite is an adventure! spice and stuffs: 5 dried ghost peppers, 1 tablespoon of szechuan pepper, some ginger, some onion, 4 cherry tomatoes, knorr cream soup base, spicy cheese instant noodle flavoring, pureed pumpkins main ingredients: wood ear mushrooms, button mushrooms, shitake mushrooms, chicken wings, pig heart, macaroni, sweet green leaves Now I am wondering what happens if I add a sprinkle of szechuan pepper into pumpkin spice latte...
So Andong, Last week I was in Berlin and i watched your Berlin Food Video again, so I can go to tasty places... And on thursday I went to Kreuzberg, to the Markthalle 9, and it was soooooooo nice there... Thanks for this amazing tip. Next time when I'm in Berlin again.. I know where I'm going to went.
You have proven once again why you are the master of cooking shows everywhere; it’s not only informative and educational, but entertaining and funny as hell, no matter what the (personal) sacrifice. I feel kinda guilty, but your facial expressions had me laughing my ass off.... You have a bright future my friend. (Well maybe after you “digest” all those peppercorns)
I didnt know there was a green version. I bought the red one and I have not dared to try it yet. But other green things worth trying: Green peppercorns. In UK these are available in small jars I think they are pickled. so much flavour, a bit of heat, not too much. Crush them. Green Coriander seeds! If you grow coriander, it usually goes to seed too quickly, but try the green seeds. They taste like cilantro but with a little bit of the dried Coriander flavour. Again, crush or chop them.
Really digging the new channel direction - found your channel after the hot sauce video when I so happened to be doing an article on fermented hot sauce. Super happy I subbed! I don't think I've ever cooked using Sichuan pepper, but I know I've tasted it plenty of times, so I think I'll find some and cook with it :)
More Sichuan Pepper videos please! I bought that stuff and I have no idea on how to use it. This video was a start, but I'm really looking forward to more :)
Its called as " theppal " in Marathi & konkani in western coast of India . Its used in fish dishes of Goa & coastal karnataka . Its used in Fish dishes & also veg curries mainly by Goud saraswath brahmins .
Zantho xylon. There is a species native to the eastern USA but I never have heard of the fruit being used as spice. Sichuan peppercorns were banned in the USA for a while because supposedly they can carry citrus diseases like citrus canker. Now all the imported ones are heated or steamed first to kill microorganisms...
Saw this "ma lah" subject discussed on Food Wars. The "ma" coming from peppers are the numbing or paralysis sensations; whereas the "lah" from chilies are the Scofield hot-spicy sensations. Which one is more powerful/painful/do more damage? You tell me cuz I don't want to experiment. 😝
10 or more years ago I tried to make some chinese recipes but lost interest because I thought I could never get the spice tolerance I needed. I was eating the whole dried chilis in the dishes because the recipes didn't mention they were just for aroma and to flavor the oil and that you weren't expected/supposed to eat all of them. Now I know better and a whole world has opened up. I have just eaten dry fried string beans with sichuan peppercorns. I cooked the dish, plated it, and then fished out the dried chili peppers and the sichuan peppercorns (I always count how many I put in). This way I can eat without the danger of accidentally biting on a sichuan peppercorn. I chewed on a whole clove once and it was awful.
I hv seen this spice my whole childhood, but today I hv know it's real name🤦♀️, iam a NE Indian, n we get fresh szechuan in season, n just love them❤, pound with some green chilly add salt😋 and all i need is a bowl of rice, yummm 😋😋😋😋. N thanks for d recipe, I ll definitely try them❤❤
I am also from NE and only recently have I come to know that this spice was the same as Sichuan pepper. It's know by various names in Northeastern states like Jabrang, Mejenga, Singjol, Chingeet, etc.
Ich nehms auch gern in Sichuan Gerichten. Aber auch in einem taiwanesischen Stew oder in einer asiatischen Hühnersuppe koch ich gern ein paar mit. Der Geschmack passt gut zu Ingwer und Zimt. Mit Doubanjiang macht man auch nix falsch.
As someone from China when I heard you say you were taking a shot of Sichuan peppercorn and saw how big a shot was. I audibly exclaimed “noooooooooooo”. A couple is enough to numb your whole mouth. 🤣🤣🤣
And when you get too much don"t touch your mouth or face!!! Your eyes, nose, lips will become tingly haha
If they are anywhere near fresh. For years, all I could get was stale ones. The first time I got fresh ones I had to use less than half as many as usual. Fortunately I tasted one first...
I just found out what the name of this is... finally. I went to Kunming in Yunnan province last year, and the served me a beef & vegetable rice dish that was delicious at first. Until first my mouth got numb and then I developed a horrible urge to gag. Then I realized it must have come from these small balls in my food - and there were like 40 of them in the whole dish. Now I finally know what it's actually called. Never again!
Hey Andong, please dont feel pressured to bring action into your videos at all cost. we are here for your personality and cooking ;)
no im here to see him torture himself *evil grin*
And his Dimples.
I agree! This is hilariously funny but seriously, you do not need to put yourself throught it. As Schneewi says, we are here for your personality and cooking. Not your pain or humiliation.
Sichuan Pepper is just as hot as you without a cap, bud
As a neuroscientist, I have a fun fact to share in case you are curious ;) The reason behind the unique tingling sensation is because Sichuan pepper activates tactile receptors (RA1-see study here royalsocietypublishing.org/doi/full/10.1098/rspb.2013.1680), your lips(well, your brain eventually) actually feel the 50Hz frequency of vibration. Meanwhile, the capsaicin in chilli activates TRPV1 receptor which is also activated when you're exposed to heat (e.g. fire, boiling water). Hence the Ma 麻 (numbing sensation) from Sichuan pepper and La 辣 (burning sensation) from chilli pepper.
My aunt was from Sichuan. She taught me, never eat it before you toast it. She also taught me to keep a cheap little pan to toast them in, because they are right about the time they start smoking and enameling the pan. You can NOT get that stuff off.
As a Sichuanesee , I gotta say eating raw Sichuan pepper? You are really a hardcore cook! I didn’t like Sichuan pepper when I was a kid, my mom used it in every dish but too lazy to took it out, every time I accidentally eat one, it was like my mouth got a Anesthetic shot!
Green Sichuan pepper cold dish recommendation: 藤椒鸡
Barely done chicken chopped and soaked in a salt water packed with green peppercorns and other spices. Can be eaten hot or cold but cold is better.
Also, old Beijing people like to plant Sichuan pepper trees in their yards so not only do they have the peppercorns, they also get to enjoy fresh shoots from these trees which are delicious in a light stir fry or stir fried with eggs.
Well, once again watching your videos while being hungry. I'll never learn...
I use sichuan peppercorn as part of my smoked brisket rub, and have also done numbing pepper crusted smoked bacon. I also incorporate it into my BBQ sauce recipe. If you are a seeing a pattern it's texas style bbq but with sichuan pepper in the mix
In Japan, the green, unripe seeds are used in the spring. It is an eagerly awaited harbinger of spring. The seeds are soft and mushy. They can be used in simmered dishes with vegetables and or fish.They are also dried, powdered and sprinkled onto cooked unagi/うなぎ as a condiment. The leaves are also used on simmered dishes or as a pretty decoration on top of tofu but just during the spring when the leaves are still small/immature. The mature red spice (just the husks) is also used in Nepal and less well known in India as well.
I don’t know if the leaves are used in China, do you know? Here in Japan, the leaves are highly prized as a decorative addition to a dish. They are not cooked, they are just added onto the top of a finished dish. The leaves have to be picked very immature as they do get sharp spines on them if they grow too large. They are eaten as is with the dish. And they do have a similar flavor to the seed pods. One chef here in Japan made a Genovese pesto type paste out of the leaves with olive oil etc and used that on pasta instead of pesto made with basil. I tried making it as well and it was very delicious.
I believe that the trees in China and Japan and Korea as well as Nepal and India are all very similar and are not really different types. I think the seed pods are just used a different stages of growth and processed differently which gives the impression that the trees and thus the spice itself are slightly different.
Thanks for your detailed information S.pepercorn. I will purchase online and I will try to use.
I'm from China, and here there are mainly 3 kinds of S.peppercorn being used, 藤椒(probably the green one in this video, the least numb-ish spicy and least spicy), 大红袍花椒(the red ones he used in the video), and 青花椒(a.k.a. 麻椒, which is also green but way more pungent than the red ones in this video).(sry but I don't know what are the translations of those separate types in english)
@@chemistryworkshop2846 ::: Thank you for these names. That is so interesting. Spices and how they are used is truely amazing.
I looked them up on WIKI and found this. You can tell from the Latin names they are related but different plants. The ones I have seen in Japan ALL shed their leaves in the winter, so I guess Japan has just one type.
True Sichuan Pepper - 花椒
Hua Jiao Sansho (華北山椒 / Zanthoxylum bungeanum) -English name Sichuan pepper.
In China, it is called "花椒 /Sichuan pepper" and uses the hull as a spice. Sheds its leaves in the winter.
A related Sansho plant - 藤椒
Fuyuzansho (冬山椒 /Fuyusansho, Zanthoxylum armatum var. Subtrifoliatum) -Also known as (Fudansansho Persistent Sansho)
An evergreen shrub that does not shed its leaves even in winter. There are narrow wings on the leaf axis. Male strains are not found in Japan. Used as a rootstock for grafting. In China, it is called "藤椒 /Fujisho" and is used as a spice and medicinal product.
It also grow and known in my place ( north Sumatera - Indonesian), we called it Andaliman, we have many special dishes ( fish, meat, souce) cooked with that. So delicious...
I am from Sikkim India we use this for sauce when it is unripe and after it ripe it we sun dry it and procure oil of it. It has medical properties it helps releving body aches and also for headache etc. We don't use directly as spices.
@Andong, we love you, man. We don't wanna see you suffer. Take care :3
A bit weird seeing Andong not wearing a hat... :-p
Eric Duan still look cute tho
I thought he was bald ^^
I think traditionally Sichuan pepper corn oil is used mostly for cold dishes, whereas mapo tofu calls for ground sichuan pepper corns on top of the finished dish.
Also, the green kind is sometimes used fresh for a different kind of flavor, mostly on fish or rabbit.
Aaaaaalter...!!! 🤣 Was hat dich annehmen lassen, dass die Shots eine gute Idee sind? 🤔 😂
Hi Andong. Thank for this nice introduction to one of the key ingredience in sichuan cuisine.
We run a Chengdu noodle house and Chuan Chuan (hotpot) restaurant in Berlin and like to invite to eat hot pot with us.
Awe this is so sweet! ❤ wholesome
Sichuan pepper can be used as medicine too. If you hv very sweaty feet or feel cold in general, soak your feet in the 40 degree peper water until your body are about to sweat. Or if u hv a cold and upset belly, give a drop of highly concentrated peper water (ginger juice also commonly used) in your bellybutton. It works like a charm.
😆🤣😂💀
I used Sichuan Pepper to spice up Hummus :3 Yes to more Sichuan Pepper food explorations!
I experienced the numbing effect of this amazing spice for the first time about a year ago when I had my first authentic dandan noodle. I have been obsessed with it ever since. I sometimes just take a few of them and chew tjem. But doing shots of it is really crazy.
The best way to use Sichuan pepper on Western food is sprinkle pepper powder on fried foods like chicken, fish and chips. It’s a very simple way to turn a boring food exciting.
I don’t understand why Europeans don’t grow Sichuan pepper. It’s perfect for European climate as it likes the cool, wet climate of the Himalayan foothills.
I think if this plant had also been native to Europe, it might have been used in many different European cuisines/cultures a long time ago. Who knows...
Grows native and wild in woods and moist meadows in southern and southwestern Ontario. No one knows about it.
We just prepared a currywurst with Sichuan pepper on top to eat while we watch your video.
You are so right the Sichuan Peppercorn is a grossly underutilized spice. After living in Sichuan I became a spicy addict! Nothing beats Sichuan hot oil. It pairs beautifully with noodle dishes, Dumplings, hot pot, but nothing beats Sichuan’s take on Dan Dan Mien. It’s something my spouse and I still make. I would honestly love to see your take on it! We are new to the channel, but the array of dishes and cuisines you feature is impressive and your narrative approach is fresh and fun! Thanks for all entertaining videos, they are much appreciated.
Watching this with a really bad stomach ache and your pepper based anguish is definitely making me feel better.
I always make my popcorn with sichuan pepper!
mustard, some chili, green sichuan powder, something sugary and salt and sometimes parmesan. somewhere along these lines by taste. But maybe frying it in this sichuan infused oil might be even better?! :)
recipe in tsp?
Although szechuan pepper is more known for it's culinary use in the orient prickly ash grows wild in woods and moist meadows in southern and southwestern Ontario. I don't know if our indigenous folks used this spice or not. I have never found reference to it having been used locally. I'm going to give it a try since it grows wild on our property.
sounds like an interesting experiment!
Andong the breadth of your cuisine, knowledge, and cooking is unbelievable. Love you man.
Can you make a video series on the different traditional types of chinese cuisine with their individual key ingredients and sauce-bases?
I love pairing them with habanero to focus on the citrus and floral flavors
Hey Andong, try to cook Saksang... It's cuisine consist of pork being stir fried in it's blood. It is a North Sumatra cuisine from Batak Tribe in Indonesia with a characteristic of using Andaliman Spice, a type of Sechuan pepper natives in North Sumatra region..
This channel is really good.
I use youtube A LOT and this, Andong, is amazing.
Das Video könnte auch heißen: Masochismus bildlich erklärt :D
Really appreciating the cultural and language notes. Keep it up!!!
I just put some red sichuan peppers in an empty salt grinder and grinded some in my coffee. It tasted pretty good!
In the north east vietnam, we also have a similar kind of the sichuan pepercorn called mắc khén.
As always: great video. I'd definitively like a video exploring the possibilities of Sichuan pepper. Does it have to be less silly? Hell no!
Hubby and I really love your videos, thanks for the bravery in trying them straight phew!
Sichuan pepper is one of my most beloved spices. It creates a sensation that is incomparable to anything else.
If you want to try something special, flavour a good quality gin (not the ultra expensive ones) with some good sichuan pepper. You have to experiment how much you like and for how long you want to keep it infused. But be assured - when you find your perfect recipe you and your friends will be amazed how different a gin&tonic can taste...
Patiently waiting for Borshch!!! (Рус. - С нетерпением жду Борща!!!)
Gemofort Chinese or Russian style? I was surprised to find my favorite Chinese soup is also called Borshch. But it uses no beets.
Yes! More Sichuan pepper recipe videos!
Oha gucke das Video gerade am Bahnhof in China mit VPN und bin wirklich geplatz vor Lachen xD! Made my day
I love it in spaghetti aglio e olio with some capers, anchovies and cherry tomatoes. And A LOT of chili.
I brined a pork belly in salt, sugar, sichuan pepper, ginger, garlic, and orange juice for 3 days then confit it... turned out real nice
Thank you for sharing - I have Sichuan Pepper in a grinder and use it for breaded fishor Schnitzel - gives it a light lemon note
This reminds me of my trip to Japan, I was on the train, minding my own business, eating a bento, oh look there is a nice citrusy spice in a bag, and poured all over my food. While eating my mouth started numbing up, and I panicked, luckily I have tried Szechuan peppers in my youth so I was convinced that this was the spice, be careful it's a spicy spice.
Currently eating a wrap with cauliflower spread using lots of Sichuan pepper while watching this. Very enjoyable! The video as well! ;)
I always learn so many cool things with your channel Andong. Hella funny too. Du bist der Beste!
I use red in my fried chicken. Toasted and milled to a powder then added to flour with salt and pepper. Dredge chicken in flour mix, beaten egg, flour mix then deep fry!
M from south west coastal region of India. We use this pepper to give flavour to the simple coconut curry without any onion tomato n spices.. for the tangy flavour we use dry cocum. It tastes yummm..
We also use Sichuan pepper in the Northeast. In Bodo language we call it Jabrang. It's really good with spicy dried fish chutney and also with fermented fish.
Sichuan pepper, doban jiang, fermented black beans, my three favorite chinese ingredients. I generally don't do them in shots but maybe I'm missing something...
The Ma La fish filets are amazing too!
Andong in this video: (Takes off his hat and chews a fistful of Sichuan peppercorns for both knowledge and entertainment.)
My reaction: Not all heroes wear caps.
kudos for the oil and salt custom blending tips, It makes my $5 purchase feel like $15 of rare procured niche foodie ingredients that I could not find otherwise like manifested alchemy from beyond.
I have used Sehuan pepper in avgolemono sauce for greek-style roasted chicken and potatoes. Success!
haha entertaining with those shots of Sichuan pepper haha! you crazy!
I made a kind of creamy pasta/mushroom soup with too much szechuan pepper and ghostpepper while watching this and I do not regret. Each bite is an adventure!
spice and stuffs: 5 dried ghost peppers, 1 tablespoon of szechuan pepper, some ginger, some onion, 4 cherry tomatoes, knorr cream soup base, spicy cheese instant noodle flavoring, pureed pumpkins
main ingredients: wood ear mushrooms, button mushrooms, shitake mushrooms, chicken wings, pig heart, macaroni, sweet green leaves
Now I am wondering what happens if I add a sprinkle of szechuan pepper into pumpkin spice latte...
So Andong, Last week I was in Berlin and i watched your Berlin Food Video again, so I can go to tasty places... And on thursday I went to Kreuzberg, to the Markthalle 9, and it was soooooooo nice there... Thanks for this amazing tip. Next time when I'm in Berlin again.. I know where I'm going to went.
Never knew sansho was related to sichuan pepper. One always leans from your super interesting videos ❤
Yes. Sichuan pepper in all the things!
2:36 I'm from Korea. We actually distinguish between this (초피 Cho-pee: 花椒) and a variant (산초 San-cho, from which the chemical "shanshool" derived).
I recently got some "Timut" pepper from Nepal. A milder, more citrusy, cousin to Szechuan Peppercorns.
Боже! Ты принёс себя в жертву этим экспериментам! Восстанови бедную слизистую! Это просто крутая образовательная лекция....
I ♥ GoAsia, my favourite asian supermarket
You have proven once again why you are the master of cooking shows everywhere; it’s not only informative and educational, but entertaining and funny as hell, no matter what the (personal) sacrifice.
I feel kinda guilty, but your facial expressions had me laughing my ass off....
You have a bright future my friend. (Well maybe after you “digest” all those peppercorns)
Reminds me of the first time I had a SUPER LOADED 川菜 dish when I first got here to Chengdu. A brave man to do this to yourself
I didnt know there was a green version. I bought the red one and I have not dared to try it yet. But other green things worth trying: Green peppercorns. In UK these are available in small jars I think they are pickled. so much flavour, a bit of heat, not too much. Crush them.
Green Coriander seeds! If you grow coriander, it usually goes to seed too quickly, but try the green seeds. They taste like cilantro but with a little bit of the dried Coriander flavour. Again, crush or chop them.
I really like it for stir fried cabbage, toasted in the oil beforehand
Just made some oil with the peppercorn, star anise, garlic and chili. Hope it will turn up good
First time visiting your channel thryve says I need Sichuan pepper in my gut biome. Really enjoyed the video 10 out of 10 every dish looked amazing.
Very interesting!
I want to learn a few chinese dishes my self :)
Really digging the new channel direction - found your channel after the hot sauce video when I so happened to be doing an article on fermented hot sauce. Super happy I subbed!
I don't think I've ever cooked using Sichuan pepper, but I know I've tasted it plenty of times, so I think I'll find some and cook with it :)
Lovely! I haven't laughed so good with a cooking vid in a looong time. Thanks 🙏
More Sichuan Pepper videos please! I bought that stuff and I have no idea on how to use it. This video was a start, but I'm really looking forward to more :)
Looked like ya earned some likes. Would enjoy seeing more uses for this wonderful spice!
Thank you so much for your pain... You had me laughing while feeling so so guilty at your obvious "unnecessary" suffering.
I use this in winter and Rainy day
watching you sob across your dialogue is quite a treat
Sichuan pepper is a very amazing ingredient. You can buy some Sichuan pepper oil and put them on salads.
I can't handle spicy food but it sure does fascinate me anyway.
It really isn't spicy, it's numb and tingly
Its called as " theppal " in Marathi & konkani in western coast of India . Its used in fish dishes of Goa & coastal karnataka . Its used in Fish dishes & also veg curries mainly by Goud saraswath brahmins .
Almost died laughing 😂😂😂
This was funniest video you have made 😭😭😭😭😭😭😭😭😭😭
We use sichuan pepper in yogurt marinades for chicken
Zantho xylon. There is a species native to the eastern USA but I never have heard of the fruit being used as spice. Sichuan peppercorns were banned in the USA for a while because supposedly they can carry citrus diseases like citrus canker. Now all the imported ones are heated or steamed first to kill microorganisms...
Saw this "ma lah" subject discussed on Food Wars. The "ma" coming from peppers are the numbing or paralysis sensations; whereas the "lah" from chilies are the Scofield hot-spicy sensations. Which one is more powerful/painful/do more damage? You tell me cuz I don't want to experiment. 😝
I wonder about a certain type of food, one week later Andong has got the video I was looking for. You seem to read my mind. Keep up the great work.
Great video as always!
10 or more years ago I tried to make some chinese recipes but lost interest because I thought I could never get the spice tolerance I needed. I was eating the whole dried chilis in the dishes because the recipes didn't mention they were just for aroma and to flavor the oil and that you weren't expected/supposed to eat all of them.
Now I know better and a whole world has opened up. I have just eaten dry fried string beans with sichuan peppercorns. I cooked the dish, plated it, and then fished out the dried chili peppers and the sichuan peppercorns (I always count how many I put in). This way I can eat without the danger of accidentally biting on a sichuan peppercorn. I chewed on a whole clove once and it was awful.
I occasionally chew on a couple greens or reds just as a snack. yep.
I hv seen this spice my whole childhood, but today I hv know it's real name🤦♀️, iam a NE Indian, n we get fresh szechuan in season, n just love them❤, pound with some green chilly add salt😋 and all i need is a bowl of rice, yummm 😋😋😋😋. N thanks for d recipe, I ll definitely try them❤❤
I am also from NE and only recently have I come to know that this spice was the same as Sichuan pepper.
It's know by various names in Northeastern states like Jabrang, Mejenga, Singjol, Chingeet, etc.
I like pepper corn very much!
Just started watching. I feel bad for your bowels already...
Ich nehms auch gern in Sichuan Gerichten. Aber auch in einem taiwanesischen Stew oder in einer asiatischen Hühnersuppe koch ich gern ein paar mit. Der Geschmack passt gut zu Ingwer und Zimt. Mit Doubanjiang macht man auch nix falsch.
Thanks! Nicely done!
You must be crazy……😱 .Even as a chinese, i'm not dare to do this(i also can't stop drooling when i see you are chewing the pepper corns)
Similar to teppal (konkani word) .. we use it to add flavour to the mackerel curry
Teppal is a variety of Sichuan pepper.
you should do a series on craft beer!
Ai-ya! You can tell he’s been in China ;)
You came for the Sichuan, you stayed to see Andong suffer. I will make the Sichuan-Salt btw, that looks nice!
Fun fact you can infuse the 花椒 into 白酒 to make numbing liquor shots.
Scratch that use vodka. Baijiu is a weird flavour combo
I love mouth numbingly spicy Sichuan food and maybe now I will try to make some ( not going to straight up eat the peppers though)
can you do a video on different rice used in chinese cooking :)