Szechuan peppercorn is a citrus and can be harvested and sizzled fresh in plain hot vegetable oil. (mine has been in the refrig for 2-3 months and still fragrant)
Make a paste of orange/tangerine zest and granulated sugar in a mortar and pestle. Add some tablespoons of the szechuan pepper oil. The taste is electrifying and even more citrusy!!
I painted a persimmon/walnut/choc chip loaf with it.:)
Can't even imagine what that combination of ingredients would taste like. I had to look up Szechuan peppercorns. After reading about them your choice to use it as an ingredient in a glaze was bold. As my wife would say, Smacznego!
I bet we will see more baking experiments with Szechuan peppercorns as they become more widely available in the US.
Here's one I would have tried if I had an ice cream maker:
https://blog.themalamarket.com/sichuan-pepper-ice-cream-with-optional-brown-sugar-sesame-swirl/
I love the fruity aroma of szechuan peppercorns, and the unique numbing sensation is also pretty cool :) Never thought to use them in bread, interesting idea!
By the way, Szechuan pepper has some amazing health benefits too. It's known for being antibacterial, anti-inflammatory, and it even helps boost your immune system.
Hi,
Thanks for your info!
I still have some 1 year old SZ p-corns in jar in the refrig.
I just made a batch of oil and it was till so potent!
So great with just a bowl of boiled chewy noodles!
I've never tried a flavor combination like that before. I can't even imagine what it would taste like. But it sounds really interesting!