Sichuan peppercorn
E554770
Sichuan peppercorn is a spice from the husks of prickly ash seeds, known for its distinctive citrusy flavor and tongue-tingling numbing sensation central to Sichuan cuisine.
Statements (50)
| Predicate | Object |
|---|---|
| instanceOf |
culinary ingredient
ⓘ
plant product ⓘ spice ⓘ |
| activeCompound | hydroxy-alpha-sanshool ⓘ |
| alsoKnownAs |
Chinese prickly ash
ⓘ
Szechuan peppercorn ⓘ huajiao NERFINISHED ⓘ |
| combinedWith |
chili pepper
ⓘ
clove ⓘ fennel seed ⓘ garlic ⓘ ginger ⓘ salt ⓘ star anise ⓘ |
| countryOfOrigin | China ⓘ |
| culinaryRole |
aromatic
ⓘ
flavoring agent ⓘ seasoning ⓘ |
| derivedFrom |
Zanthoxylum genus
NERFINISHED
ⓘ
prickly ash shrub ⓘ |
| hasFlavor |
citrusy
ⓘ
slightly floral ⓘ woody ⓘ |
| hasPart | dried seed husk ⓘ |
| hasSensation |
numbing
ⓘ
tingling ⓘ |
| notRelatedTo |
black pepper
ⓘ
chili pepper ⓘ |
| plantFamily | Rutaceae NERFINISHED ⓘ |
| preparationMethod |
infused in oil
ⓘ
toasted before grinding ⓘ used whole in braises ⓘ |
| regionOfOrigin | Sichuan Province NERFINISHED ⓘ |
| relatedTo | citrus plants ⓘ |
| sensoryEffect |
enhances perception of heat
ⓘ
mouth-numbing ⓘ |
| typicalForm |
cracked husk
ⓘ
ground powder ⓘ whole husk ⓘ |
| usedInCuisine |
Chinese cuisine
ⓘ
East Asian cuisine NERFINISHED ⓘ Sichuan cuisine NERFINISHED ⓘ |
| usedInDish |
dan dan noodles
ⓘ
hot pot ⓘ kung pao chicken NERFINISHED ⓘ mapo tofu ⓘ twice-cooked pork ⓘ |
| usedToMake |
chili oil
ⓘ
five-spice powder ⓘ peppercorn salt ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.
subject surface form:
Mapo tofu