Sichuan pepper has a unique aroma and taste. This taste is quite different from that of black or white pepper or chile pepper. It tastes a little like lemon. It also creates a special feeling in the mouth, a kind of numbness.
Recipes say that sichuan pepper should be slightly toasted, then crushed, before it is added to food. Only the hull (outer shells) are used in cooking; the seeds are ignored or thrown away. In general, Sichuan pepper is added at the last moment. Star anise and ginger are often used with it.
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