Szechuan peppercorns, also called timur, teppal, thirpal, tippal, thingye, jiao, and sansho are all taste sensations like none other in the spice world. Used in cuisines throughout Asia their flavor isn’t spicy, but rather lemony, citric, and woody. Instead of heat, they incite a tingly numbness or fizzing feeling in the mouth. Despite the name, the reddish-brown husks are not related to black pepper. Different species with varying nuances of flavor are used in the cuisines of China, Japan, Korea, Tibet, Bhutan, Nepal, Thailand, and India.
The Zanthoxylum genus all have very large thorns and are related to citrus as well as the tree known as 'prickly ash' in the United States. Some species are dioecious requiring both a male and female tree to produce fruit while some species are self-fertilizing and monoecious. Berries ripen and turn to a bright red in early Autumn.
My experience tasting the spice:
In Nepal the local variety f this spice is called timur. Upon procuring some at the local market I placed one of the timur peppercorns in my mouth. It started out with a pungent yet pleasant citric, lemony, black pepper, and slightly woodsy flavor. Immediately after that I felt something like the fizzing of 'pop rocks' candy in my mouth. Soon it grew more intense and I started to drool. After about two minutes a strong acid taste appeared and the fizzing sensation became nauseatingly overbearing. This was like having a mouthful of battery acid and weapons grade pop rocks. My eyes began watering and I began to retch so I finally spit the darned thing out. The fizzy sensation turned to numbness and an acrid flavor remained for about 5 minutes even after rinsing my mouth with water and milk. I deduced from this experiment that sparingly and dry roasted must be the key to effectively using timur in foodstuffs.
|Spiced, smoked, dried, buffalo meat called secuti.|
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