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Jun 22, 2011 08:20 AM

Western Flavors That Complement Sichuan Peppercorns

I am cooking a Dinner soon for some picky eating friends. I would love to somehow incorporate the numbing and tingling of sichuan peppercorn into their entree, yet I am sure that they are not fans of traditional chinese cooking. Does anyone know of any western flavors that go well with Sichuan Peppercorns

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  1. I have used them in braising liquids for large hunks of beef.

    I think I toasted them slightly and then threw a handful of them whole into the braising liquid.

    1. This is a bit indirect, but what about salt-and-sichuan-pepper dusted edamame as an appetizer, just to get them ready for the experience?

      There's lots of ways to make them. Here's one recipe. (I don't usually bother with the pink peppercorns. Just salt and sichuan peppercorns)

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