Sichuan pepper has been cultivated since ancient times in the eponymous province in China. It is a mountainous region where Sichuan pepper acclimatizes very well, even at high altitudes (1500m). This small purple-red berry is harvested in the fall to remove only the shell (the black seed inside brings bitterness).
It is commonly called "málà", a combination of two Chinese characters meaning: "numbing" (麻) and "spicy" (辣). These analgesic properties were highly appreciated by Chinese medicine and religious people considered this berry mystical. It was part of the religious offerings.
It spread quickly to neighboring countries such as Tibet, Bhutan and Indonesia. It was only in the 13th century that it arrived in Europe thanks to Marco Polo who brought it back. It brought joy to Venetian gastronomy in the time of the Doges. But it fell into oblivion and was only “reawakened” initially by botanists. Described in 1824 by the famous botanist Carl Von Linné then later defined in the genus Zanthoxylum by the Swiss botanist Augustin Pyrame de Candolle. The word Zanthoxylum comes from the ancient Greek ξανθός (xanthos), meaning "yellow", and ξύλον (xylon) meaning wood. Yellow dye was once made from the roots of certain species.
We had to wait almost two more centuries for these berries to appear again in the kitchen. Some gourmet chefs began to tame it, giving it the success that we are currently enjoying.
Four or Five Spices?
Sichuan pepper is part of the composition of Five Spices which originates from China. It includes Sichuan pepper, star anise, black cinnamon, cloves and fennel. Not to be confused with Quatre Epices which comes from France (Cinnamon, Nutmeg, Cloves, Pepper)
Botany:
Sichuan pepper (Zanthoxylum bungeanum) is part of the famous Zanthoxylum family. Family in which we find Timur Pepper, Sansho Pepper for the best known. The Sichuan Pepper is a bushy tree 5 to 6m high which will give berries which strangely resemble tiny citrus fruits. Once dried, these berries open into small lobes revealing the seed. We only keep the seed coat. Sichaun pepper develops a peppery taste, a sensation of heat and lemony finish. These citrus fragrances are due to a very simple reason: the Zanthoxylum genus belongs to the large Rutaceae family. And the Rutaceaes include the genus Citrus which are citrus fruits, in other words Sichuan pepper is a distant cousin of citrus fruits.
Taste and use:
Sichuan pepper is renowned for its numerous health benefits. It has soothing and toning effects, as well as aphrodisiacs and anti-oxidants. It is thus used in Chinese medicine as a painkiller. Consuming this berry would also promote transit and digestion; the Chinese regularly use it to combat stomach aches. On the cooked side, Sichuan pepper inevitably adds pep to your dishes. It is used very well with meat, poultry, fish but also quite simply with rice or legumes. It goes very well with foie gras, chocolate or even sorbets!
Like all Zanthoxylum, connoisseurs will appreciate this heat effect in the mouth, which causes a phenomenon of paresthesia (anesthesia of the mouth). The sensation caused is not quite a stinging sensation but more a sensation of pseudo-heat accompanied by a phenomenon of paresthesia (anesthesia of the mouth). The two compounds (whose name derives from the Japanese Zanthoxylum, Sansho) Alpha sanshool & Alpha hydroxy sanshool are responsible. These compounds are only found in Zanthoxylum. For those who know, the mafane brèdes (Acmella oleracea) used in the delicious Romazava (Malagasy dish) give almost the same sensations of heat and anesthesia.
Good day,
Max Daumin
Max Daumin Spices
Gold 2017-2018 Silver 2020 - 2021 Bronze 2019 | National delicatessen trophy
Artisanal producer of the Culinary College of France 2021