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| | Spice Pages: Sichuan (Szechwan) Pepper (Zanthoxylum, fagara, hua jiao, sansho 山椒, timur, andaliman, tirphal) |
 | | The typical flavour of sichuan peppers is due to essential oils which are, as a rule, mostly composed from terpenoids, but the exact composition varies considerably among the species, and sometimes even within the species. |
 | | Sichuan pepper is most important in the cuisines of Central China and Japan, but the related species (which I shall call “sichuan pepper” as well, for simplicity) is also known in parts of India, the whole Himalaya region, and in selected spots in South East Asia. |
 | | Water pepper seeds have a much increased pungency, and it is remarkable that this spice is not used traditionally in the cooking of any country, despite its easy availability and large distribution in Eurasia. |
| www.uni-graz.at /~katzer/engl/Zant_pip.html (2813 words) |
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