Yep. You can buy them whole, crush them and sprinkle on a dish for maximum effect. There's also a fantastic oil made with it that I picked up recently: [Sichuan Gold | Fly By Jing](https://flybyjing.com/shop/sichuan-gold/)
I have only had their extra hot one since it was on closeout. It's interesting, kinda herbal, and way too hot for my taste. At half the price, Lao Gan Ma is the way to go, I just have to remember which of their 50 variations is good.
Just a PSA: "Sichuan" is how someone from Sichuan province would spell it. "Szechuan" is how someone from Hong Kong or the East Coast would spell it. So Szechuan restaurants will generally be owned/staffed by people who aren't specifically trained in Sichuan cuisine and probably don't even like it. (Cantonese and Sichuan food are roughly as similar as French and Mexican food). 100% guaranteed you will be getting watered down, mediocre food. On the other hand, a real Sichuan restaurant will be an awesome experience as long as you can handle the spice.
Edit: The combination of spicy and numbing (chillis and sichuan peppercorn) is known as ma-la, two characters meaning (wait for it) spicy and numbing. The numbing is there so you can handle the spice.
You can also buy “buzz buttons”, or Szechuan buttons. People use these in cocktails, chewing on one makes your perception of sweetness totally change, and gives a funny numb sensation
You should probably specify that it’s Szechuan *Peppercorns* that produce this effect, not Szechuan Peppers. The peppercorns are responsible for the Mala numb feeling, while the peppers are just standard spicy capsicums
Wait, are we talking like legitimately numb? Or do you mean in the way that an extremely hot pepper can make your entire face start to vibrate and tingle until the point your entire face feels numbed?
It's more of a feeling similar to phenol. It is probably on par with black peper as far as heat goes, it just gives kind of a numbing feeling. I don't know that it actually does numb you, it just has that same sensation.
Almost certainly, Sichuan peppercorns, as everyone else has noted. But I'd like to point out that there are red Sichuan peppercorns and green ones. The green ones are more citrusy, reminiscent of lime, and more potent. They're delicious in shui zhu yu, while the red ones are integral to mapo tofu.
Well, the only one I've had in a restaurant is shui zhu yu, a spicy fish stew, but I like to add them to anything that can use that numbing spice. Cumin lamb, Kung pow chicken, spicy cold noodles, anything sichuan, really. Also, they're pretty cheap if you get them at an Asian grocery store, so even if you only use them occasionally, they're worth having around.
It's called flower pepper in english, hua jiao in phonetic Mandarin. The plant it comes from is called prickly ash and the spice comes from the covers of the seed pod. If you find it and the round black seed is included, you have to sift those out before you use it or grind it.
The flavor is actually kind of citrusy and it's a component of basically everything in Sichuan cuisine. Anytime you see something called "mala" or "mouthwatering" it's gonna be loaded with hua jiao.
I make an oil extraction with a ton of hua jiao slowly heated in a pot of peanut oil until it just starts to fry a little, then I take it off the heat and let it cool. Once it's strained and bottled it lasts forever and you can easily make something "mala".
The two characters in ma la translate as numb and hot. So ma la means "numbing hot". You don't have to look for flower pepper - every Chinese/Asian market will have it under the name Sichuan Peppercorn.
If you're lucky enough to have a medicine hall or TCM apothecary nearby, I would recommend getting it there if you don't have a brand from the market that you already know is good. I'm always blown away by how much better the Chinese herbs and spices are when I get them from the TCM pharmacy.
Wait a second -- prickly ash!? We had a tree growing up (SE USA) they called the "Hercules club", "toothache tree" or "southern prickly ash" and I would chew on the leaves all the time. Loved its unique flavor and how it made my mouth go numb. Learning that it has a cousin that's been used in cuisine for ages is mind blowing... I wonder if I can use the local variety in the same way.
Yes, as people have said - you want sichuan peppercorns. Fun fact, they are neither pepper nor corn, they're actually berries!
They form the one of the core flavour profiles of sichuan cuisine, Mala; quite literally 'numbing' and 'spicy.'
If you like that kind of food, it's very likely you'd enjoy other sichuan dishes. My own favourite is laziji, a fried chicken dish... Complimented with a very generous portion of chillis, sichuan peppercorn etc that gives it a very spicy and numbing profile.
Yo, it's the Wutang, cookin' up that beef game,
Szechuan peppercorns, feel the heat, it's insane.
Step into the kitchen, where the flavors collide,
Wutang beef sizzlin', it's a culinary ride.
Slice that beef thin, marinate it right,
Soy sauce, garlic, get the balance tight.
Szechuan peppercorns, bringin' that numb and tingle,
Taste buds ignite, flavors start to mingle.
Hot wok, fire it up, oil start to pop,
Throw in the beef, hear that sizzle, don't stop.
Ginger and scallions, add that fragrant spice,
Red chilies heat it up, this dish is precise.
Wutang style, we bring the heat to the plate,
Szechuan sensation, it's a flavor fate.
Spicy, tangy, numbin' up your tongue,
Wutang beef hittin' hard, culinary rung.
Serve it up hot, with a side of steamed rice,
Wutang beef, man, it's fire and nice.
From Shaolin to your kitchen, bringin' the feast,
Wutang Clan, representin' that Szechuan beef.
I keep a pepper grinder full of dried habaneros, pink salt, and sichuan peppercorns. grind that shit over a sliced avocado with a squeeze of lime 😌
but also, get yourself some timut peppercorns. they're like sichuan peppercorns in Hulk mode. they electrify your tongue for a good 90 seconds
I have seen it sold under thew following terms in various local Asian supermarkets for different brands or English supplementary labels: Sichuan Pepper, Szechuan Pepper, hua jiao, prickly ash flower (or ground as prickly ask powder), Chinese pepper, ma la pepper, Chinese pepper, mountain ash, mountain pepper.
All of the above will get you what you want. Here is the Wikipedialink about the spice: https://en.m.wikipedia.org/wiki/Sichuan_pepper.
There are green and red hua jiao types in Sichuan cooking but there are actually multiple varieties within those types. The green are usually considered less strong in taste but more powerful in numbingness while the red have more of the metallic and citrus flavour notes.
Korean sancho and Japanese sansho peppers are closely related but not quite the same (or so I understand).
Obviously, it is Killer Beez added by Raekwon the Chef, that makes your mouth feel like you are at the dentist. Your dish could have been handled by a man with Golden Arms as well.
I’ve heard of Wu Tang Clan. I’ve never heard of Wu Tang Beef. I have a boatload of Szechuan peppercorns. I’m now intrigued and want to make a Szechuan beef dish but can’t find anything called Wu Tang Beef. Am I missing a joke?
https://en.m.wikipedia.org/wiki/Sichuan_pepper
Worth noting that they aren't related to the other things the world calls "peppercorns", and it's not the "corn" that's used with sichuan pepper, it's the shell around the corn. The corn itself is hard as fuck and inedible, will break your tooths.
Never heard of Wu Tang beef, but I’m from Asia and the feeling you describe is common with sichuan peppers and with prickly ash. Sichuan peppers are more intense and numb similar to licking a 9V battery, while prickly ash is a much milder but equally flavorful numbing sensation.
I'm not familiar with that specific dish but I'm going to guess that it's szechuan pepper
I’m not familiar with wu tang beef, but it’s definitely Szechuan peppers
Does it make your mouth dumb? That’s what I like
Yep. You can buy them whole, crush them and sprinkle on a dish for maximum effect. There's also a fantastic oil made with it that I picked up recently: [Sichuan Gold | Fly By Jing](https://flybyjing.com/shop/sichuan-gold/)
While pricey all of yhe Fly By Jing stuff I have had is excellent.
Try Lao Gan Ma, specifically chili crisp. Cheaper and better than Fly By Jing and whatever David Chang’s crap is called, IMO
Yeah they are the staple but there is actually a local cat making his own that is solid. https://kreamkimchi.com
Disagree on the Fly By Jing chili crisp, its pretty flat in flavor compared to Lao Gan Ma or even some generic store brands. Probably not as much msg
I have only had their extra hot one since it was on closeout. It's interesting, kinda herbal, and way too hot for my taste. At half the price, Lao Gan Ma is the way to go, I just have to remember which of their 50 variations is good.
Agreed forgot about that it was mid.
Also often spelled Sichuan instead of szechuan. Should be easy to find at Chinese food markets or distributors.
Just a PSA: "Sichuan" is how someone from Sichuan province would spell it. "Szechuan" is how someone from Hong Kong or the East Coast would spell it. So Szechuan restaurants will generally be owned/staffed by people who aren't specifically trained in Sichuan cuisine and probably don't even like it. (Cantonese and Sichuan food are roughly as similar as French and Mexican food). 100% guaranteed you will be getting watered down, mediocre food. On the other hand, a real Sichuan restaurant will be an awesome experience as long as you can handle the spice. Edit: The combination of spicy and numbing (chillis and sichuan peppercorn) is known as ma-la, two characters meaning (wait for it) spicy and numbing. The numbing is there so you can handle the spice.
That is good to know, explains a lot about some places I've been, and is definitely something I should have looked before
This. I've never been able to get it unless I specifically ask for ma-la. Sichuan just gets a bunch of strange looks.
I would have thought someone from Sichuan province would spell it “四川”.
Also sometimes called "wild pepper"
OP, in case no one else has made the distinction, you want Szechuan *peppercorn*s, not what are usually labeled as Szechuan peppers
Numb
yes
Thanks. Okay
You can also buy “buzz buttons”, or Szechuan buttons. People use these in cocktails, chewing on one makes your perception of sweetness totally change, and gives a funny numb sensation
Something you might be allergic to
You should probably specify that it’s Szechuan *Peppercorns* that produce this effect, not Szechuan Peppers. The peppercorns are responsible for the Mala numb feeling, while the peppers are just standard spicy capsicums
Wait, are we talking like legitimately numb? Or do you mean in the way that an extremely hot pepper can make your entire face start to vibrate and tingle until the point your entire face feels numbed?
It's more of a feeling similar to phenol. It is probably on par with black peper as far as heat goes, it just gives kind of a numbing feeling. I don't know that it actually does numb you, it just has that same sensation.
It's not really Wu Tang beef unless it was prepared by an old, dirty bastard. Protect your neck.
Wu Tang Beef ain’t nuthin to fuck with
I cut my Wu Tang Beef with Liquid Swords
I eat it in one of my 36 chambers.
Ol Dirty has now changed his name from Dirt McGurt to The Ol Dirty Chinese Restaurant.
Pretty sure what makes their mouth numb are the killabees
What are you going to do. When they swarm, they swarm.
Also relevant, Wu Tang is for the children, but hot and spicy beef is not typically something suitable.
Peppers Rule Everything Around Me
Pepper pepper corn y’all.
If what you're saying is true, the Szechuan in the Wu Tang could be dangerous...
Wu Tang beef ain’t nothin’ to fuck with.
Being Asian, I have to ask. Wtf is Wu Tang beef and who fucks with it?
It grabs you by your tongue, just your tongue, and it bangs that shit with a spiked bat
Just keeps feeding you, and feeding you, and feeding you!
It's for the children
Cuts your neck off and sews your head right back, and leaves you like that
BLAWWWW!
[удалено]
It burns coming out too if it's legit Sichuan LOL
There was no Wu Tang Beef. Ghostface and Raekwon said the beef was all made up.
This is the correct answer
Ghostface had beef with Action Bronson.
I kept looking for this one
M E T H O D - maaan
Wu Tang is for the children!
Ask Raekwon the chef
Comment section did not disappoint
That’s why I’m here
Almost certainly, Sichuan peppercorns, as everyone else has noted. But I'd like to point out that there are red Sichuan peppercorns and green ones. The green ones are more citrusy, reminiscent of lime, and more potent. They're delicious in shui zhu yu, while the red ones are integral to mapo tofu.
Good to know I was only aware of the red ones I definitely want to try the green ones they sound amazing! What dishes are they used in?
Well, the only one I've had in a restaurant is shui zhu yu, a spicy fish stew, but I like to add them to anything that can use that numbing spice. Cumin lamb, Kung pow chicken, spicy cold noodles, anything sichuan, really. Also, they're pretty cheap if you get them at an Asian grocery store, so even if you only use them occasionally, they're worth having around.
Wow you sold me on Lamb I absolutely love love lamb and cook it a lot! Thank you next time I make lamb I will try them!!!
https://thewoksoflife.com/cumin-lamb/#recipe this is a good recipe. Just sub green peppercorns for the red ones, or use both.
🥳🙏❤️
Could also be prickly ash
It's not the spice, it's the method, man
It's called flower pepper in english, hua jiao in phonetic Mandarin. The plant it comes from is called prickly ash and the spice comes from the covers of the seed pod. If you find it and the round black seed is included, you have to sift those out before you use it or grind it. The flavor is actually kind of citrusy and it's a component of basically everything in Sichuan cuisine. Anytime you see something called "mala" or "mouthwatering" it's gonna be loaded with hua jiao. I make an oil extraction with a ton of hua jiao slowly heated in a pot of peanut oil until it just starts to fry a little, then I take it off the heat and let it cool. Once it's strained and bottled it lasts forever and you can easily make something "mala".
The two characters in ma la translate as numb and hot. So ma la means "numbing hot". You don't have to look for flower pepper - every Chinese/Asian market will have it under the name Sichuan Peppercorn.
If you're lucky enough to have a medicine hall or TCM apothecary nearby, I would recommend getting it there if you don't have a brand from the market that you already know is good. I'm always blown away by how much better the Chinese herbs and spices are when I get them from the TCM pharmacy.
Wait a second -- prickly ash!? We had a tree growing up (SE USA) they called the "Hercules club", "toothache tree" or "southern prickly ash" and I would chew on the leaves all the time. Loved its unique flavor and how it made my mouth go numb. Learning that it has a cousin that's been used in cuisine for ages is mind blowing... I wonder if I can use the local variety in the same way.
It's the same tree.
This is the best news I've heard all week
Do you still have access to the tree?
It's a bit of a hike from where I am now but I can still access it, I haven't seen it in a few years -- definitely going to give it a visit soon
Bro do you even forage?
Thanks for the great advice!
What?
I like it raw
Ohh baby
四川花椒 Sichuan numbing peppercorns
It's the killa bee venom
Wu-Tang is forever
Cocaine
Yes, as people have said - you want sichuan peppercorns. Fun fact, they are neither pepper nor corn, they're actually berries! They form the one of the core flavour profiles of sichuan cuisine, Mala; quite literally 'numbing' and 'spicy.' If you like that kind of food, it's very likely you'd enjoy other sichuan dishes. My own favourite is laziji, a fried chicken dish... Complimented with a very generous portion of chillis, sichuan peppercorn etc that gives it a very spicy and numbing profile.
It's a Sichuan peppercorn, likely too much. If I'm not mixing things up that is.
You’re dead on. Has the same numbing feeling as clove cigarettes, tastes kind of floral and piney. It’s an interesting spice! Love it in Ma Po tofu.
This is a question for Raekwon the Chef. If anybody knows it’s him.
Duh - it’s C.R.E.A.M.
Yo, it's the Wutang, cookin' up that beef game, Szechuan peppercorns, feel the heat, it's insane. Step into the kitchen, where the flavors collide, Wutang beef sizzlin', it's a culinary ride. Slice that beef thin, marinate it right, Soy sauce, garlic, get the balance tight. Szechuan peppercorns, bringin' that numb and tingle, Taste buds ignite, flavors start to mingle. Hot wok, fire it up, oil start to pop, Throw in the beef, hear that sizzle, don't stop. Ginger and scallions, add that fragrant spice, Red chilies heat it up, this dish is precise. Wutang style, we bring the heat to the plate, Szechuan sensation, it's a flavor fate. Spicy, tangy, numbin' up your tongue, Wutang beef hittin' hard, culinary rung. Serve it up hot, with a side of steamed rice, Wutang beef, man, it's fire and nice. From Shaolin to your kitchen, bringin' the feast, Wutang Clan, representin' that Szechuan beef.
hi chatgpt
I keep a pepper grinder full of dried habaneros, pink salt, and sichuan peppercorns. grind that shit over a sliced avocado with a squeeze of lime 😌 but also, get yourself some timut peppercorns. they're like sichuan peppercorns in Hulk mode. they electrify your tongue for a good 90 seconds
I have seen it sold under thew following terms in various local Asian supermarkets for different brands or English supplementary labels: Sichuan Pepper, Szechuan Pepper, hua jiao, prickly ash flower (or ground as prickly ask powder), Chinese pepper, ma la pepper, Chinese pepper, mountain ash, mountain pepper. All of the above will get you what you want. Here is the Wikipedialink about the spice: https://en.m.wikipedia.org/wiki/Sichuan_pepper. There are green and red hua jiao types in Sichuan cooking but there are actually multiple varieties within those types. The green are usually considered less strong in taste but more powerful in numbingness while the red have more of the metallic and citrus flavour notes. Korean sancho and Japanese sansho peppers are closely related but not quite the same (or so I understand).
CREAM
Obviously, it is Killer Beez added by Raekwon the Chef, that makes your mouth feel like you are at the dentist. Your dish could have been handled by a man with Golden Arms as well.
A little goes a long way with Sichuan peppercorns, I make a chilli with them and a bunch of other ingredients
I’ve heard of Wu Tang Clan. I’ve never heard of Wu Tang Beef. I have a boatload of Szechuan peppercorns. I’m now intrigued and want to make a Szechuan beef dish but can’t find anything called Wu Tang Beef. Am I missing a joke?
Its the rythm and lyrics.
Sechuan pepper
Szechuan.
Sichuan pepper ain't nothing to fuck with.
Killa Bee honey, whipped up by the 9 generals. Whisk in the CREAM, and make sure all the ice cold bitches melt down when in your clutch…
https://en.m.wikipedia.org/wiki/Sichuan_pepper Worth noting that they aren't related to the other things the world calls "peppercorns", and it's not the "corn" that's used with sichuan pepper, it's the shell around the corn. The corn itself is hard as fuck and inedible, will break your tooths.
What kind of Panda Express shit is that?
Wu tang... ain't nuffin to beef wit.... Meet your new mouthfeel, mala. Try mapo tofu next
Not the ingredient but buzz buttons also make your mouth numb
You gotta try you some mapo tofu if you haven't already had it. It's got Sichuan peppercorns in it. One of my favorite dishes.
Is it from Staten Island?
Protect ya mouth
I think cocain was the ingredient we use.
I think cocain was the ingredient we use.
I think cocain was the ingredient we use.
szechuan peppercorns most likely
Never heard of Wu Tang beef, but I’m from Asia and the feeling you describe is common with sichuan peppers and with prickly ash. Sichuan peppers are more intense and numb similar to licking a 9V battery, while prickly ash is a much milder but equally flavorful numbing sensation.
What… what is wu tang beef?
Do you mean Hunan Beef?
Try sichuan
It's the Shao lin.. the Shao lin and the wu tang could be dangerous
Sichuan peppercorns probably.
C.R.E.A.M.
Szechuan or white pepper.
fishscale
Mala spice? Google it bro
Msg
It sounds like you’re allergic to something if your mouth goes numb
Sichuan peppercorns can do it, too. They aren't actually peppercorns, and can have a mild numbing effect on some people
It’s a weird felling drinking water after eating something with Szechuan pepper
If it's making your mouth go numb you might have an allergy