T & L Food Incorporated and Roasting Sichuan Peppercorns

A few years ago, FOYs CandiceW and Trent told me that T&L Food, a wholesaler on Engineer Road right off of Ruffner Street, did general sales to the public. The subject at that time was frozen dumplings. It's something I filed away, but had never had the chance to follow-up on. Late last year, the Missus and I were having dinner at Ba Ren. The subject of getting good Sichuan Peppercorns came up. The peppercorns we got from 99 Ranch Market were decent, but lost pungency quickly. The Missus asked Wendy, one of the Ba Ren's owners about Sichuan Peppercorns. And Wendy, always helpful, told the Missus to get the peppercorns from T&L Foods! We were told that they go through stock quickly, so the peppercorns are fresher.

Say no more.....

   

T&L is a food wholesaler and warehouse that does sale to the public.

 

If you need things in bulk, this might be an option.

   

And the variety of products is good....it reminded me a bit of TS Emporium in City of Industry.

 

 

 

  A room in the back is stocked with woks and pots, cleansers, pots, pans, tea pots...you name it.

So just in case you need to add to your "generic Chinese Restaurant plate collection". This might be the place for you.

 

 

I didn't have much time to look around, but I'll be back. I want to check out the collection of pickled vegetables. You may want to check T&L out as well. There is no minimum purchase requirement, we just bought a bag of Sichuan Peppercorns. All the customers in front of us were buying stuff like rice, MSG, etc.....

T & L Food Incorporated
7373 Engineer Rd
San Diego, CA 92111

Roasting Sichuan Peppercorns:

This is for FOY Dave, who emailed me something folks have commented on a few times. It seems that the Sichuan Peppercorns that Dave had purchased really didn't have much of the "ma la" (numbing - spicy) effect that he appreciates. The flavor was more bitter, with lots of hard "bits and pieces". When I inquired as to how he roasts the peppercorns, the response was, "just like on television, I start with a cold pan, crank up the heat, and toast them...."

I'm far from a expert on this, but I think I know what the problem is. It's cranking the heat up when roasting the Sichuan Peppercorns. I've had the best results starting with a cold wok, and than slowly coax the fragrance out of this little pod of the fruit of a species of prickly ash. I take my time time roasting the peppercorns. I also only make a small amount, perhaps 4-6 tablespoons of peppercorns at a time, which will yield about half the amount of ground Sichuan Pepper. Burning the Sichuan Peppercorns will make them bitter.

 

So here goes.....

- In a cold wok, place 4-6 tablespoons of whole Sichuan Peppercorns.
- Heat wok over low heat, stir frying for 5-8 minutes until the lemony-anise fragrance fills the kitchen. The peppercorns may smoke, but should not be actively "popping" (a little is ok), like you see on television. Do not burn it will make the Sichuan Peppercorn bitter.
- When the peppercorns darken, remove from wok and let cool.
- Once cool you may grind them in a spice grinder or mortar and pestle. I tend to make a rough grind in the mortar, and sift twice to remove the unwanted branches and pieces. You'll end up with a 1/2 to 1/3 yield. 
- Store in a airtight jar and use ASAP.

 

If I'm using it in dishes as "La zi ji" (Chicken with Chilies) or Ma Po Dofu, I like a rougher grind. If I'm using the Sichuan Peppercorn for Sichuan Pepper Salt, I'll further make a finer grind.

 

Oh, how were the Sichuan Peppercorns we bought at T & L? The brand was one that we regularly purchased, but these were much fresher. We did have to purchase a whole pound, which took us about 4 months to use up. It was very fragrant to the end.......

Comments

[nhbilly]

Hey you spying on me? ;-)
Bought a bag myself like a week ago to make some Ma Po Dofu but end up steaming the tofu with some sesame oil, oyster sauce, and soy sauce with slice tomatoes and straw mushrooms. I will need to make use of the Sichuan peppers soon. I can't wait to experiment with it.

[Trent]

Nice shot of the doubanjiang selection!

[Dan]

Must you prep the peppercorns each time you cook with it?

[kat]

looks like a great place as long you need things in bulk!

[ed (from Yuma)]

Thanks for the tips on the peppercorns. I think I was just volunteered to make mapa tofu again. Your recipe for that is sooo good.

[Carol]

Cool! Now I know where to go when I need a new wok. What caught my eye on the grease board was pork fat. Good to know if I ever need to replenish.

Also, thanks for the tips on the peppers. Guess I better check my 6 months old bag to see if it's still any good. At least now I know where to go for it.

[sawyer]

a very interesting post and good to know for myself. i'll have to keep my eye out for these next time I go to the market. btw, is it just me, or did you get a new camera a while ago? heh, it may just be me

[Kirk]

Hi Billy - I have eyes everywhere! ;o)

Hi Trent - Yes......some of the brands looked really good, made with broadbeans like they are supposed to....

Hi Dan - No, you can make up a batch ahead of time, though I'd recommend using it within a few days as it will lose it's potency rather quickly.

Hi Kat - You can actually just purchase smaller quantities of items if you desire.

Hi Ed - It's Ma Po time again!!!

Hi Carol - he-he-he....Pork fats rules. I didn't even notice that, you have sharp eyes.

Hi Sawyer - I bought the Missus a new Nikon, so I get to use it under certain circumstances.

[RONW]

do you need to prep the peppers to use them?

[Kirk]

Hi RONW - No not necessarily. as a rule of thumb, if the recipe calls for whole Sichuan Peppers you usually do not have to roast them. If the recipe calls for ground Sichuan Peppers you need to roast them.

[Jeff C]

Kirk,
I've used this without heating it to get more of a mala effect. Sometimes I will combine them both to have more of the flavor and odor and also the zing of the mala.

[Jeff C]

I've use it raw and ground it up. It seems to have more of a zingy sensation that way as well as more citrusy notes.

[Kirk]

Hi Jeffrey - Yes, some folks do, but roasting tends to take the sharp edges off, and still keeps the numbing effect going.

[daniel goode]

DO YOU SELL THE SEZCHUAN PEPPER?IF SO HOW MUCH PER POUND ?
IF NOT WHERE CAN I BUY IT.
DANIEL
THANK U FOR A REPLY

[Kirk]

Hi Daniel - Do you live in San Diego? If so you should be able to pick up Sichuan Peppercorns at T&L, Thuan Phat, or 99 Ranch Market.