Spice to prevent pests and preserve corpses
exorcising evil spirits and in incense. In “Eulogies of Zhou” from “Shijing,” there is a verse that describes the fragrance of peppercorns as bringing peace and longevity.
The people of the Chu State during the Zhou Dynasty era developed a beverage called where they infused Sichuan peppercorns in wine. The drink was used in worshipping ceremonies.
In 1986, a large number of coppermade or money trees, were unearthed in the Sanxingdui archeological site in Guanghan County. Some believe that the Sichuan peppercorn tree was the original form of the money tree.
A UNESCO World Heritage site, Weiyang Palace, built in the Western Han Dynasty (206 BC-AD 24), was the administrative center and imperial residence, and there was a Jiaofang Hall where the empress lived. The name Jiaofang translates as peppercorn hall, because the interior wall of the hall was painted with a mixture that included Sichuan peppercorns to prevent insects.
Sichuan peppercorns were even used in preserving corpses in ancient times alongside other spices and herbs, as they could help with pest control.
Spicy cuisine is a big part of Chinese culinary tradition, but chillies weren’t introduced to China from South America until the end of 16th century. For a long time, ancient Chinese people used mainly the sweet and salty seasoning in their food.
In Chinese cuisine, it’s important to note the difference between
(ႍ) and (ઝ), which refer to pungency and spiciness respectively. While is created by ingredients like chillies, can come from ginger, garlic, scallion and cornel.
The tongue-numbing feeling gained from eating Sichuan peppercorns is not so pleasant, and ancient people even considered it a toxic reaction. It was not until the Southern and Northern Dynasties (AD 420589) that Sichuan peppercorns were widely used in cooking as a spice.
In the Tang Dynasty (AD 618-907), Sichuan peppercorns were used in a lot of recipes and also as a tribute to the imperial court. People were addicted to the special fragrance and pungency of the spice.
It is said that before chillies made their way to China, about 22 percent of dishes added Sichuan peppercorns, and in the Tang Dynasty the percentage was close to 40 percent.
Cooking with Sichuan peppercorns is simple and the flavor is easily infused into sauces, soups and ingredients.
In dishes such as spicy boiled fish, the peppercorns, dried chillies and minced garlic are added on top of the already plated dish, then some hot sizzling oil is splashed on top directly so there’s a burst of flavor.
Sichuan peppercorn oil is a condiment that adds the charming peppercorn flavor to dishes without using the dried spice. It can be drizzled in noodle dishes or cold salads.
or Sichuan peppercorn salt, is a popular condiment used in meat and seafood dishes. It’s made by toasting salt and Sichuan pepper in a wok till browned, then crushed into fine powder.
You can also buy small packets of
in supermarkets, although the aroma is not as strong.
The leaves of the Sichuan peppercorn tree are also edible and they are most commonly added in pancakes or steamed buns to give a stronger flavor.
Some people also deep-fry fresh peppercorn leaves after coating them with flour and egg to make a snack.
the numbing peppercorn, is a variety with a dark green color. It’s much more pungent and numbing than regular Sichuan peppercorns and the feeling also lasts longer. is widely used in spicy Sichuan hotpot.
In recent years, the green peppercorn called has become vastly popular. It’s more refreshing and less pungent than Sichuan peppercorns, and more people are loving for the gentle heat it brings to dishes. This variety of peppercorn is especially good for making soups.