Sichuan Flower Pepper Seeds for Cultivating,China HS price supplier

Sichuan Flower Pepper Seeds for Cultivating

 

First:    Specifications

 

Germination rate	90%
Moisture	5%
Purity	96%
Temperature	20-30(°C)
Seeding time	Spring
Grade	A
Full-bloom stage	Spring
TKW	600gr

 

 

 

Second:     Description

 

Sichuan pepper, Szechwan pepper or Szechuan pepper, a common spice used in Asian cuisine, is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The botanical name of the genus is composed of two Greek words that together mean "yellow wood" (referring to the brightly coloured sapwood possessed by several of the species).
The husk or hull (pericarp) around the seeds may be used whole, especially in Szechuan cuisine, and the finely ground powder is one of the blended ingredients for the five-spice powder. It is also used in traditional Chinese medicine. The pericarp is the part that is most

 

Third:   Culinary uses

 

 

Sichuan pepper has a unique aroma and Flavour that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According to Harold McGee in On Food and Cooking, second edition, p429 they are not simply pungent; "they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current (touching the terminals of a nine-volt battery to the tongue).

 

Recipes often suggest lightly toasting the tiny seedpods, then crushing them before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment. Star Anise and ginger are often used with it prominently in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. Ma la (Chinese pinyin: málà; literally "numbing and spicy"), common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper, and it is a key ingredient in má là hot pot, the Sichuan version of the Chinese traditional dish. It is also a common flavouring in Sichuan baked goods such as sweetened cakes and biscuits.

 

 Some picture:

 

 

 

 

 

 

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