I always have Sichuan in my pantry. _It's a MUST in every Sichuan recipe._ I have a dedicated pepper mill for it. I'll roast enough to fill the pepper mill and it's always there when needed. *You DON'T want any large pieces in your mouth, so a fine grind is best.*
I adore Mandy. I truly feel blessed to be able to learn from her. She has such a special way of teaching and sharing knowledge. I've followed her for years and love , in a way, of being part of her journey. I've followed many of her recipes and techniques and her instructions help you feel so comfortable with what you're doing. Never feeling intimidated. She is a super star. So is her team. Such good editing and camera angles. Such a class act all the way around.
I have a Sichuan peppercorn tree growing in my garden (in northern England), this year will be the first harvest! I'm excited about trying it. There are lots of little flowers on it, but it's _very_ prickly.
I just recently used sautéed Szechuan pepper corns on a blackened-blue cheeseburger. To die for. Your advice and information is invaluable. I love your recipes and your channel. So happy I found you!
Tip I learned from a lady from Sichuan: pour hot oil over freshly grounded Sichuan peppercorns to preserve the numbing sensation for 6 months! I tried it and it works!! Because realistically, the numbing sensation dissipates after 2 months or less... 😬
I have a Sichuan pepper tree in my garden. Therefore I can make good use of home grown Sichuan pepper. The freshly harvested green corns are special. I am more fond of the red ones though. I use Sichuan pepper in many ways and always keep my own small fresh batch of pepper powder and 5 spice powder in my pantry.
The first time I used sichuan peppercorn was the first time I did mapo tofu. I used almost the same amount as the recipe required and let me tell you, it was intense. The flavour was too perfumy and at times my tongue and lips felt exactly like when you sit on your leg and then you start to recuperate form numbness. Definitely start little by little to get used to that feeling.
@gsn1a2a3b my local restaurants dont even have mapo tofu in their menu so I had to make it myself. Besides the intense tingling that I had never experienced it was quite yummy so I imagine that an authentic one made by someone who actually knows how to cook must be incredible
I bought your wok - that was the best deal i ever had! 🙏 Thank you very much for your content - its so great and understandable - everything i tryed was a success! Lovely greets from Germany!
This was the best informational cooking video I think I've ever seen. And I watch a lot. It was a super easy, seamless flow, with science and practicals intermingled. ❤❤❤
Thank you so much for putting together a list of recipes using them, I bought a packet a while back and haven't quite figured out how I want to use them.
I love Sichuan pepper! It's still interesting to learn more about it. Thanks! A cheap mini coffee grinder with a spinning blade makes a great spice grinder.
When i first looked for Sichuan peppercorns, I had a difficult time finding them because I wasn't positive what i was looking for. All of the labels were in Chinese or the translated English labeled it as prickly ash and i didn't know what that was LOL! I ended up buying Sichuan peppercorn infused oil which is awesome but a very powerful ingredient. The first time i used it, I treated it as if it was just cooking oil and wow that was bad 😂 Now I keep both red and green peppercorns and use the oil very, very sparingly. I like keeping a pepper grinder full of Sichuan peppercorns and I'll just grind some over whatever I'm fixing. It adds that numbing, citrus flavor to anything. It's great on fish and shrimp.
Thank you for this information on Sichuan pepper corns as I used them sparingly but now know that they can be used to make a lot of flavor. You have a great youtube channel and I love it.
Your content is so informative! I had no idea just how different and unique Sichuan peppercorns are. No wonder they are/are becoming such a staple in Chinese cooking. Just ordered a big bag of them 😂
this reminds me of the best Chinese restaurant I've ever been to. In Seattle there was an awesome Szechuan place that used those little pepper corns whole, it took me forever to learn what they were, it was also the first time I ever saw lotus root. That Chicken dry hot pot that they made was unreal. I had to have gone there 2 or 3 times a week just for that same dish for a little over a year. Broke my heart when they closed :( I'd pay serious money to have it again
I love this channel. Its the best in teaching traditional chinese cooking. I bought some brown looking scichun pepper corn from a viet store. I was excited because the way it has been explained here on youtube all the time is that its traits just pops at you. I didn't feel this at all. I guess I got the crappy kind.
Sichaun peppercorn is so tasty and goes well with so many foods, I have a peppercorn tree in the garden which is helpful for getting it as fresh as possible
Whenever I share Sichuan pepper or it's products people freak out because of its fiery color which in all fairness does intensify in actual pepper-based products such as cayenne. Thanks for the lesson Mandy! ❤
Hey, I make orange chicken following your recipe and my 3 year old loves it. I do have a request, we have a local Chinese restaurant where they have a dish called 3 pepper chicken, and we love it so much that we eat it every weekend. We love spice and have searched this recipe all over RUclips, but never got it. Can you show us how to make this dish. Thank you in advance!
Yes this was very helpful, thank you. I was super scared to use it cuz I don’t like black pepper so much. Now I’m confident that it’s not the same and I will use it soon. Thank you again.
The first time I had it it changed the taste of the dish to salty while my friend tasted the same dish, felt that it was spicy instead of salty. So I think it might be different for each person. Afterwards, I fell in love with this spice. Love to eat the peppercorn itself when it is being served in dish. Love mala (dry fried) and mala soup too for hotpot.
Oh,I tried and I love them so much. Is hard to choose between green and read :-) Thank you for this video is really helpful for somebody who is coming from Eastern Europe .
Hi Mandy, this is an Excellent Explanation Video, with much needed answers for inquiring minds. Thank you for your scientific terms as well. I learned many things today. 💜
Thank you for this extensive guide. It was really informative. I had the fortune of travelling to Shanghai and Beijing a few years back and there I first had Hong You Chao Shou. My throat was numb for a minute, and from that moment I fell in love with the peppercorn. I still could not achieve that level of numbness in my recipes, but I won't give up. Now, when I smell that sichuan peppercorn in the air, I must detect the source and order some food. Also, I've found out the hard way that low-quality pepper corns are dangerous. The seeds will burst in oil, and the hot oil may end up on your face, eye, etc.
Thank you for this information! I could have used that last week when I decided to use sichuan peppercorns for the first time in my fried rice. It smelled so delicious but when I tasted it my whole tongue went numb. 😅 I was actually scared that I had an allergic reaction not knowing that this is normal! Now I know how to use it better and I will give it another try! The smell was so good! 😁
Japanese name is "Sansho" 山椒 mountain pepper. My chines grocery nearby also sells Sichuan Pepper Oil. Delicate for dippings. If you are lucky you can grow plants from the seeds seperated from the corns. My trees are in a pot on the Veranda. But watch out: There are male and female plants. Only the female grow the peppercorns. Try to grow both kinds to achive fruits.
Very interesting!! Indeed it is such a mysterious and different spice compared to anything else... And it is really true that the first time it is overpowering but then it becomes something really pleasant and enhancing.
Hi Mindy. Thank you for your great explanations of your ingredients. I’m learning so much. Question, can you advise people on what to look for in buying a Tofu press? Also, are you planning on coming out with a cook book? I would be very interested if so. Thanks for your expertise
I have it growing in my yard. You can also use the very young leaves which are often used in Japanese cooking as a decorative addition to a dish. (Be careful with the leaves, older ones have spikes on them.) They are called sansho/山椒 in Japanese. Japan uses mostly the green type and it is associated with _spring_ _cooking_ . We can get it fresh and pickled in bottles.
@@VIpanfried The tree?? I bought a young plant here in Japan. Sansho trees (we call them Sansho trees here in Japan) are _male_ or _female_ . So if you want the Sichuan peppers, you have to get a _female_ _plant_ .
@@VIpanfried Well, I was going to mention seeds. Can you get seeds??? I don’t think you can use the little black seeds that come with the spice in the package - those may have been processed in some way, but you can try that and see if they spout. Actually, I have seen lots of so-called “volunteers” started when birds eat the sansho fruit and poop out (sorry to be blunt) the seed part later. When walking in the woods in the mountains areas in Japan I often find baby sansho trees 1 or 2 inches tall started in this way. The problem is, like I said before, Sansho are male or female. To get fruit, you _HAVE_ to have a female tree. Seeds would be iffy in that respect. When I got my own baby tree, I got it from a nursery with a guarantee that it was a female and would produce fruit, which it does.
tqvm Mandy. I m fevent supporter of your tubes tutorial. I found your detail explanation very informative and educational. Please share more with us. I am a F&B trainer. fevent cook.
I have been using them in other recipes, like veg and beef soup, spaghetti, even steamed veg. I like to experiment with food. I didn't like them in scrambled eggs or tuna salad, but the rest were pretty good. There are other recipes I have used them in, and it has mostly been good.
I used to dislike sichuan peppercorn but after having hotpot a couple times it was quite good. I’ve added it to almost every Chinese dish like chicken feet or fried rice…I may have a problem 😆
I just ate noodles with this in it, I thought I ate something toxic cause my lips started buzzing, but after learning its just a spice I actually kind of like it!
I’m so happy I stumbled in your channel.. the BOMB 💣 BEST.. Ramsey Needs to learn t from you… the perfect Chinese’s menus..Thanks to you I’m praised for my Lo Mein/Chow-means and egged fried rice except for pork produce and products I don’t use… Can you recommend another product/produce instead of pork fat/oil etc that might made the food a similar taste 👅 pleaseeee🍀❤️🙏🇨🇦
Very useful and informative, thank you. Such a shame it's really difficult to get high quality Sichuan pepper here in the UK. All you can usually get is the discoulered stuff without any lemony flavour and tingling/numbing effect whatsoever.
"Hi everyoneeeeeeee" always makes my day 🥰
For me, too! 😁
It's more like a 'Hi everyonnnnne'
Fun fact. Sechuan pepper can be grown in a pot in regions with mild winters. 😊 the fresh fruits are amazing. Greetings from Austria ❤
I would love to try this just to do it
I always have Sichuan in my pantry. _It's a MUST in every Sichuan recipe._
I have a dedicated pepper mill for it. I'll roast enough to fill the pepper mill and it's always there when needed. *You DON'T want any large pieces in your mouth, so a fine grind is best.*
I'm so glad I found this channel- Mandy is so knowledgeable and her content is so informative and good
Best ever description of Sichuan peppercorns and how to use it. Thank you Mandy, well done!
I adore Mandy. I truly feel blessed to be able to learn from her. She has such a special way of teaching and sharing knowledge. I've followed her for years and love , in a way, of being part of her journey. I've followed many of her recipes and techniques and her instructions help you feel so comfortable with what you're doing. Never feeling intimidated. She is a super star. So is her team. Such good editing and camera angles. Such a class act all the way around.
Mandy your English and expression is so developed! And your tutorials are so informative ! tank you for your sharing!
I'm a chef and I love this channel.
You explain so thoroughly.
Thank you.
I have a Sichuan peppercorn tree growing in my garden (in northern England), this year will be the first harvest! I'm excited about trying it. There are lots of little flowers on it, but it's _very_ prickly.
I just recently used sautéed Szechuan pepper corns on a blackened-blue cheeseburger. To die for. Your advice and information is invaluable. I love your recipes and your channel. So happy I found you!
How much did you use, how big was the burger?
Thank you so much Mandy. I live in Brazil and have been wondering about this spice for eons.
I love your information!
My life feels is so much better now because of your videos!
My cooking is to a new level!💗
Tip I learned from a lady from Sichuan: pour hot oil over freshly grounded Sichuan peppercorns to preserve the numbing sensation for 6 months! I tried it and it works!!
Because realistically, the numbing sensation dissipates after 2 months or less... 😬
I have a Sichuan pepper tree in my garden. Therefore I can make good use of home grown Sichuan pepper. The freshly harvested green corns are special. I am more fond of the red ones though. I use Sichuan pepper in many ways and always keep my own small fresh batch of pepper powder and 5 spice powder in my pantry.
The first time I used sichuan peppercorn was the first time I did mapo tofu. I used almost the same amount as the recipe required and let me tell you, it was intense. The flavour was too perfumy and at times my tongue and lips felt exactly like when you sit on your leg and then you start to recuperate form numbness.
Definitely start little by little to get used to that feeling.
@gsn1a2a3b my local restaurants dont even have mapo tofu in their menu so I had to make it myself. Besides the intense tingling that I had never experienced it was quite yummy so I imagine that an authentic one made by someone who actually knows how to cook must be incredible
Mandy, I frequent the local Chinese grocery store because of you 😁
I bought your wok - that was the best deal i ever had! 🙏 Thank you very much for your content - its so great and understandable - everything i tryed was a success!
Lovely greets from Germany!
Thank you so much!! Fascinating to learn about the ingredients and storage information is very helpful. Love your channel!
This was the best informational cooking video I think I've ever seen. And I watch a lot. It was a super easy, seamless flow, with science and practicals intermingled. ❤❤❤
Thank you so much for putting together a list of recipes using them, I bought a packet a while back and haven't quite figured out how I want to use them.
I love Sichuan pepper! It's still interesting to learn more about it. Thanks!
A cheap mini coffee grinder with a spinning blade makes a great spice grinder.
I learn something from Mindy everyday, thank you. I love your lipstick, big smile, and explanation. Great camerawork too.
Great video!
As a chemist i loved the molecule being used properly
When i first looked for Sichuan peppercorns, I had a difficult time finding them because I wasn't positive what i was looking for. All of the labels were in Chinese or the translated English labeled it as prickly ash and i didn't know what that was LOL! I ended up buying Sichuan peppercorn infused oil which is awesome but a very powerful ingredient. The first time i used it, I treated it as if it was just cooking oil and wow that was bad 😂 Now I keep both red and green peppercorns and use the oil very, very sparingly.
I like keeping a pepper grinder full of Sichuan peppercorns and I'll just grind some over whatever I'm fixing. It adds that numbing, citrus flavor to anything. It's great on fish and shrimp.
Thank you dear lady for the information. Amazing work you do.
Wow, your culinary knowledge is amazing. Thank you for sharing ❤
Thank you for this information on Sichuan pepper corns as I used them sparingly but now know that they can be used to make a lot of flavor. You have a great youtube channel and I love it.
Your content is so informative! I had no idea just how different and unique Sichuan peppercorns are. No wonder they are/are becoming such a staple in Chinese cooking. Just ordered a big bag of them 😂
Thank You Mandy! Mala has been my favorite since visiting Sichuan (Chengdu) several years ago. It is truly addictive.
this reminds me of the best Chinese restaurant I've ever been to. In Seattle there was an awesome Szechuan place that used those little pepper corns whole, it took me forever to learn what they were, it was also the first time I ever saw lotus root. That Chicken dry hot pot that they made was unreal. I had to have gone there 2 or 3 times a week just for that same dish for a little over a year. Broke my heart when they closed :( I'd pay serious money to have it again
I love Szechuan peppercorn and use it a lot. One of my favorite dishes to cook is Ma Po tofu, and it plays a big part in that.
Hi Mandy, greetings from Sichuan province ( Holidays ), thank you for your helpful informations! I love that Sichuan pepper!
I love this channel. Its the best in teaching traditional chinese cooking. I bought some brown looking scichun pepper corn from a viet store. I was excited because the way it has been explained here on youtube all the time is that its traits just pops at you. I didn't feel this at all. I guess I got the crappy kind.
Sichaun peppercorn is so tasty and goes well with so many foods, I have a peppercorn tree in the garden which is helpful for getting it as fresh as possible
Whenever I share Sichuan pepper or it's products people freak out because of its fiery color which in all fairness does intensify in actual pepper-based products such as cayenne. Thanks for the lesson Mandy! ❤
Thank you for this informative video. Going to buy my first peppercorns now!
Always luv your information and insights! Big huggss from Canada!
You just educated me so much on sichuan peppercorns!! Thank you for the informative video!
This was delightful! I love Szechuan peppercorn but never knew very much about it. I'm going to experiment with some of these new ideas.
Thank you for this description. I wish I watched it before I threw 3 in my mouth. It was quite a shocking experience!
I recently tried it for the first time on one mandu recipe of your channel, it was so interesting!!! I'm looking forward to use it more!
You are a great teacher, thank you for all we learn from you !
Thanks for sharing your knowledge with us. I think my first exposure to this was on a trip to shanghai several years ago. Delicious dishes!
Mandy and Souped Up Recipes is always truthful and factual. Thank you for producing and sharing.
Correct amount = double the amount in a recipe for me 😜
Thank you for another wonderful video. I absolutely love how informative and kind you are and I have learnt so much from you.
Hey, I make orange chicken following your recipe and my 3 year old loves it.
I do have a request, we have a local Chinese restaurant where they have a dish called 3 pepper chicken, and we love it so much that we eat it every weekend. We love spice and have searched this recipe all over RUclips, but never got it. Can you show us how to make this dish.
Thank you in advance!
I just use it yesterday to make Kung Pao Chicken. It give a kick and excitement.
Excellent video. Thank you. (I recently ordered some excellent sechuan pepper....I liked it, my husband loved loved loved it.
For Americans: Search for _The_ _Mala_ _Market_ . They import the _BEST_ _SICHUAN_ ingredients including Sichuan Peppercorns.
Yes this was very helpful, thank you. I was super scared to use it cuz I don’t like black pepper so much. Now I’m confident that it’s not the same and I will use it soon. Thank you again.
The first time I had it it changed the taste of the dish to salty while my friend tasted the same dish, felt that it was spicy instead of salty. So I think it might be different for each person. Afterwards, I fell in love with this spice. Love to eat the peppercorn itself when it is being served in dish. Love mala (dry fried) and mala soup too for hotpot.
Oh,I tried and I love them so much. Is hard to choose between green and read :-) Thank you for this video is really helpful for somebody who is coming from
Eastern Europe .
Hi Mandy, this is an Excellent Explanation Video, with much needed answers for inquiring minds. Thank you for your scientific terms as well. I learned many things today. 💜
We love the sichuan pepper!
Thank you for this extensive guide. It was really informative.
I had the fortune of travelling to Shanghai and Beijing a few years back and there I first had Hong You Chao Shou. My throat was numb for a minute, and from that moment I fell in love with the peppercorn. I still could not achieve that level of numbness in my recipes, but I won't give up. Now, when I smell that sichuan peppercorn in the air, I must detect the source and order some food.
Also, I've found out the hard way that low-quality pepper corns are dangerous. The seeds will burst in oil, and the hot oil may end up on your face, eye, etc.
Sichuan peppercorn is one of my most favorite spices! Once you start cooking with it, you'll wonder how you got along without it! LOL!
Very nice deep dive into an iconic spice.
I'd love for you to show us how to make homeade tofu and tofu skins. the techniques used in making homemade soy milk would be a bonus.
Very helpful. Thanks for the info!
Super helpful guide.
One of my favorite. I got it today from Chinese store since I can’t get it from my hometown. 😋
Indeed, a good tutorial video, keep them coming!
I've looked for this for years. Still can't find it anywhere. Not even Asian stores. I'll have to get it from your store.
In Nepal they call the Szechuan peppercorn Timmur. I ate quite bit of it when I visited Kathmandu and it is perfect for curries..
my ex introduced me to Sichuan Pepper 40 yrs ago; I love it!
Thank you for this information! I could have used that last week when I decided to use sichuan peppercorns for the first time in my fried rice. It smelled so delicious but when I tasted it my whole tongue went numb. 😅 I was actually scared that I had an allergic reaction not knowing that this is normal! Now I know how to use it better and I will give it another try! The smell was so good! 😁
Hi!!! I liked your recipe for today. I never heard of this before. Nice Video!!!...🦋
Thanks for editing and uploading this video 🎉🌞😋
Great video on this intriguing spice, thank you!
I loved this video, thank you!
Thanks! This was very helpful (as with all of your videos).
Suuuper helpful, thanks so much!
哇，這個影片好酷！我是波蘭人，愛吃麻辣。我自己弄宮保雞丁，可是我一直都不知道不同的花椒有什麼差別。因為你我終於才知道。謝謝！
The grand-kids call the blended condiment, tingle salt.
Japanese name is "Sansho" 山椒 mountain pepper. My chines grocery nearby also sells Sichuan Pepper Oil. Delicate for dippings. If you are lucky you can grow plants from the seeds seperated from the corns. My trees are in a pot on the Veranda. But watch out: There are male and female plants. Only the female grow the peppercorns. Try to grow both kinds to achive fruits.
Very interesting!! Indeed it is such a mysterious and different spice compared to anything else... And it is really true that the first time it is overpowering but then it becomes something really pleasant and enhancing.
Thanks Mindy
Hi Mindy. Thank you for your great explanations of your ingredients. I’m learning so much. Question, can you advise people on what to look for in buying a Tofu press? Also, are you planning on coming out with a cook book? I would be very interested if so. Thanks for your expertise
I have it growing in my yard. You can also use the very young leaves which are often used in Japanese cooking as a decorative addition to a dish. (Be careful with the leaves, older ones have spikes on them.) They are called sansho/山椒 in Japanese.
Japan uses mostly the green type and it is associated with _spring_ _cooking_ . We can get it fresh and pickled in bottles.
How did you get it started?
@@VIpanfried The tree?? I bought a young plant here in Japan. Sansho trees (we call them Sansho trees here in Japan) are _male_ or _female_ . So if you want the Sichuan peppers, you have to get a _female_ _plant_ .
@@Pammellam darn. I was hoping you’d say I could start the plant from a seed.
@@VIpanfried Well, I was going to mention seeds. Can you get seeds??? I don’t think you can use the little black seeds that come with the spice in the package - those may have been processed in some way, but you can try that and see if they spout.
Actually, I have seen lots of so-called “volunteers” started when birds eat the sansho fruit and poop out (sorry to be blunt) the seed part later. When walking in the woods in the mountains areas in Japan I often find baby sansho trees 1 or 2 inches tall started in this way. The problem is, like I said before, Sansho are male or female. To get fruit, you _HAVE_ to have a female tree. Seeds would be iffy in that respect. When I got my own baby tree, I got it from a nursery with a guarantee that it was a female and would produce fruit, which it does.
Great video! Thank you!
Very helpful. Thank you.
I ate a handful of those peppercorns and it's the real deal 😆
tqvm Mandy. I m fevent supporter of your tubes tutorial. I found your detail explanation very informative and educational. Please share more with us. I am a F&B trainer. fevent cook.
It’s amazing the sichuan pepper corn! Like a lot use it, the flavor it’s increidble, love it 🦇
I have been using them in other recipes, like veg and beef soup, spaghetti, even steamed veg. I like to experiment with food. I didn't like them in scrambled eggs or tuna salad, but the rest were pretty good. There are other recipes I have used them in, and it has mostly been good.
I used to dislike sichuan peppercorn but after having hotpot a couple times it was quite good. I’ve added it to almost every Chinese dish like chicken feet or fried rice…I may have a problem 😆
I just ate noodles with this in it, I thought I ate something toxic cause my lips started buzzing, but after learning its just a spice I actually kind of like it!
Thank you for the information I was looking for. Very encouraging. Great cute video. I was curious is their a black peppercorn type?
Excellent info!
Thank you ❤
I’m so happy I stumbled in your channel.. the BOMB 💣 BEST.. Ramsey Needs to learn t from you… the perfect Chinese’s menus..Thanks to you I’m praised for my Lo Mein/Chow-means and egged fried rice except for pork produce and products I don’t use…
Can you recommend another product/produce instead of pork fat/oil etc that might made the food a similar taste 👅 pleaseeee🍀❤️🙏🇨🇦
Thank u for the information
Thank you very clear and informative
Very informative and useful. Thank you Mandy.
Brilliant Mandy 👍 😊
Very helpful video!!! Thank you.
That was very informative. I think I have always bought the poor quality stuff, which explains why I never had the effects as described.
Excellent Mandy! Can you do a video on green Sichuan peppercorns. Thank you
Very useful and informative, thank you. Such a shame it's really difficult to get high quality Sichuan pepper here in the UK. All you can usually get is the discoulered stuff without any lemony flavour and tingling/numbing effect whatsoever.