Sunday, September 18, 2011
A few months back there was a food festival here in Kelantan hosted by Cheng Ho International and the Kelantan government. I went there with high expections but to my disappointment it wasnt as good as I expected. But something caught my eye and that was these little peppercorns, a small little packet of dark reddish brown peppercorns.
I have heard and seen many photographs of these peppercorns known as Sichuan or Szechuan peppercorns so bought a little packet to try.
Its got a lovely lemony smell, not the usual peppery smell of black peppercorns. When you take a little peppercorn and chew it you dont get the usual pepper taste , but after about 10 seconds you get this rather strange tingly sensation at the tip of your tongue.
I have seen many times on Kylie Kwong recipes, that she dry roasts the peppercorns with salt and grinds them and uses it to season food.
Am going to try it soon, will keep your posted. :) so for now, you can check out more about Szechuan peppercorns here