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Szechwan Pepper
Zanthoxylum piperitum
Fam: Rutaceae
Szechwan pepper is native to the Szechwan province of China.
Szechwan chile sauce:
a sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic.
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Szechwan peppercorns, crushed, to taste (available at Asian markets; black peppercorns may be substituted) ...
The Epicentre: Szechwan Pepper Nature One Health: Prickly Ash chemikalienlexikon.de: Linalool Recipe: Sangsang (saksang) (eng.ohio-state.edu) Rezept von goccus.
Szechwan peppercorn = Sichuan peppercorn = Szechuan peppercorn = anise pepper = brown peppercorn = Chinese aromatic pepper = Chinese pepper = flower pepper = sancho = Japanese pepper = Japan pepper = wild pepper = fagara pepper Notes: These ...
Szechwan peppercorns
Reddish-brown peppercorns, much stronger than either black or white peppercorns of the West. Usually sold in plastic bags. Will keep indefinitely in a tightly sealed container.
Szechwan vegetable ...
Szechwan Shrimp
From Better Homes and Gardens
Szechwan peppers supply the heat for this Chinese recipe. Here, convenient crushed red pepper steps in. If you like milder foods, reduce the red pepper to 1/4 or even 1/8 teaspoon.
Szechwan Shrimp
For Szechwan Shrimp you will need water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, ground ginger, vegetable oil, sliced green onions, cloves garlic minced, ...
14 cup sauce (szechwan spicy peanut satay)
1 green onion (thinly sliced)
Amount Per Serving ...
Szechuan Peppercorn - Also called Szechwan peppercorn, Sichuan Peppercorn, Szechwan Peppercorn, Anise Pepper, Brown Peppercorn, Chinese Aromatic Pepper, Chinese Pepper, Flower Pepper, Sancho, Japanese Pepper, Japan Pepper, Wild Pepper, ...
Szechuan peppercorns - Also called Szechwan pepper, Nepali pepper, or Timur pepper. Timur pepper/Szechwan pepper (pimpinella anisum) is native to the Szechwan province of China.
Five-spice powder: Combinations may vary, but this fragrant blend usually includes cinnamon, anise seeds or star anise, fennel, black or Szechwan pepper, and cloves.
Garlic's intoxicating fragrance and flavor is a prominent characteristic in Szechwan and northern-style Chinese cooking. Not only in China, but across the world, this kitchen staple adds a wonderful aroma and creates a delicious entrée.
Five spice powder: It is a blend of star anise, cinnamon, cloves, fennel & Szechwan pepper. It is used in Chinese cooking.
Flake: To separate into flaky pieces with fingers or fork. Usually used in reference to cooked fish.
jeruk, lambanog, kimchi (김치), kombucha, leppet-so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, pak-siam-dong, paw-tsaynob in snow (雪裡è-"), prahok, ruou nep, sake, seokbakji, soy sauce, stinky tofu, szechwan ...
absence of fish
Peking: prevalence of wheat noodles, steamed dumplings, food wrapped in
pancakes
Szechwan: West-Central Chinese cooking characterized by dishes seasoned with
hot chili peppers ...
dishes, poultry, poultry with garlic, poultry with barbecue, spicy poultry dishes, poultry with light sautés, poultry with cream sauce, Chinese beef dishes, chicken chow mein, egg rolls, Chinese with shrimp, Chinese with orange sauce, Szechwan, ...
 See also: Chine, Pepper, Sauce, Szechwan pepper, Spice
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