We tend to think about regional cuisines in terms of flavor, texture, or signature preparation; sometimes it’s a specific combination of ingredients — think Basque piperade, or Old Bay Seasoning in Maryland. In Sichuan, it’s a sensation: the numbing, tickling heat of the region’s beloved peppercorn, zanthoxylum. (Calling it a peppercorn is actually an entrenched misnomer: it’s closer to the citrus family than to hot chilis.)
At Roads and Kingdoms, Taylor Holliday, a purveyor of Sichuan ingredients, takes readers along the peppercorn’s path from rural farms and Chengdu markets to the USDA bureaucracy that has made it extremely difficult to bring to the States. At its core, though, this is an ode to a spice that etches itself onto your memory within seconds of your first taste.
Even more than other spices, endowed by evolution with defensive odors and tastes, Sichuan pepper seems designed not to be…
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