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Question about schezwan peppers

(4 posts)

  1. Anonymous
    Unregistered

    We bought these schezwan peppers - whole ones which look red from the Farmer's market. We made a mistake by using it whole - grinding the whole thing and using it. The stir fry tasted bitter and was horrible. We read somewhere that you need to roast these and use them. We did roast them the second time round, but we're not sure if we should take out the 'peppercorn' from inside the shell or? I find that the inner seed cannot be separated from the outer core

    Is the inherent taste slightly bitter? They give a brilliant red colour to curries though!

    Posted 3 years ago #

  2. Anonymous
    Unregistered

    Toast them on medium heat for 2-3 minutes or just until the aroma wafts up your nose

    Schezuan peppers will ruin a dish if 1) you add too many when just 1-2 will suffice. 2) You also don't want to add Szechuan pepper too early in the cooking process.

    At the very end of cooking, crush 1-2 peppers open just like you would with whole cardamom pods. You don't want to break the pepper into pieces. Add to your dish and mix well. Just 2-3 will suffice. Discard before eating (like cardamom peels).

    With leftovers, take out the peppercorns before refrigerating.

    Shilpa has several recipes that use Schezuan pepper/Tirphal/Tephala:
    http://www.aayisrecipes.com/index.php?s=tirphal

    Posted 3 years ago #

  3. Anonymous
    Unregistered

    these are very closely related to tirphal (used in maharashtra and karnataka). i got a packet of it from shilpa recently and she clearly said "use them whole and remove them while eating".

    Posted 3 years ago #

  4. Anonymous
    Unregistered

    Brilliance, I say! Weekend, here I come Thanks!

    Posted 3 years ago #

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