Perfect addition to the Knokke Boat Sea Garden Gin
This pepper is one of the ingredients in our Sea Garden Gin. Along with a little samphire and the Fever-Tree Mediterranean Tonic, this is the perfect preparation to serve and drink your gin to the fullest. And of course don’t forget the ice.
What is green Sichuan pepper?
Like red Sichuan pepper, the general name is misleading, because it is a berry, not pepper! It is also sometimes found under the name Szechuan Bay.
It is the fruit of Zanthoxylum piperitum, a shrub about 3 m high. Technically, it’s a citrus fruit, but it’s common to consider it, like many berries on the edge of pepper, such as a peppered berry, such as Timut pepper, of which Sichuan pepper is a close cousin at botanical level.
The taste is actually peppery, slightly lemony and very fragrant. It gives a confusing feeling in the mouth. Green Sichuan pepper is harvested before it is fully ripe. So it is sourer than red, just as a lime will be more lemon and less fruity than a lemon.
At first slightly spicy, like a black pepper, it gives a feeling of numbness by causing a slightly numbing sensation in the mouth. This property is shared by all berries of the genus Zanthoxylum.
The whole is complex and evolving. The primary taste, which evokes lime in a very strong and clear way, leaves in the mouth a taste that is not without summoning a leaf of green tea. We’ll also find notes of jasmine.
It is an exceptional spice, unique in its power, that will delight lovers of Asian cuisine!
How do you use green Sichuan pepper when cooking?
Sichuan pepper is mainly used in Sichuan cuisine, one of China’s 8 main regional cuisines, to which it gets its name. It is also found in Cantonese, Tibetan and Japanese cuisines.
Green, it is logically used because of its pronounced acidity, and will therefore preferably be associated with seafood, fish and vegetables.
It is usually used by crushing the light or even grilling it in a pan for 1 to 2 minutes, before it is ground into the mill. It is usually added to the preparation at the last minute, to prevent excessive slow cooking, affecting the subtle flavours.
It is easily associated with all white fish and white meat, shrimp, but also with certain types of meat that are sweet and savoury, such as duck, for example. Associated with star anise, or even fennel, you can make beautiful marinades to prepare a turbot or sea bream, for example!
In small quantities, to avoid pricking it too much, it will be a delicious taste for your rice or vegetables, but also for your soups and soups, or even a pan of asparagus.
More surprisingly, Sichuan green pepper, if used primarily in salty cuisine, is a popular success in certain dessert recipes. It is quite possible to use it as a cheaper alternative to the green Sansho Bay, of which it shares a large part of the organoleptic properties, since it is of the same kind.
Green Sichuan pepper will enhance the sweet taste of a chocolate mousse by giving it a spicy and spicy touch and will easily and effectively sublimate a fresh fruit salad or sorbets.
Green Sichuan pepper and health
In Chinese medicine it is used to fight stomach pain.
Indeed, the mild analgesic properties caused the ancients to use it as a painkiller, infused with salt water and garlic.
The little story of Sichuan pepper …
Sichuan pepper is one of the oldest Chinese herbs and has the same name. It is sometimes found under different names, such as Chinese pepper, pepper from the state of Qin or even sansho pepper in Japan.
It has been one of the most cultivated herbs in Tibet and Bhutan for centuries because there are few spices in these countries.
The first traces of Sichuan pepper’s presence in Europe can be found in Venice, where Marco Polo is said to have brought it back from his travels in Asia at the end of the 13th century.
Extremely rare and expensive, it was only accessible at the tables of the upper middle class and Italian nobility and was once a fashionable product, before losing popularity until it disappeared until the end of the 19th century. Century.
It was indeed reimported by botanists, especially in France, where the keyboard was then given to the Sichuan pepper tree.
Only later, towards the end of the 20th century, did it make a resounding access to the kitchens of the great chefs and then it was widely democratized, using a fashion effect that enhances the curiosity of amateur chefs in the world, but especially in Europe.
The red and green duality, which is common in classic pepper (piper nigrum), helps in the preservation