Blog powered by Typepad
Member since 05/2005


June 2021

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30      


What's Cooking?

« Rhodes Town (Greece): A walk outside the city walls, Mandraki Harbor, and lunch at Alexis 4 Seasons Garden Restaurant | Main | What we ate during the hottest 2 weeks of the year: Revisits to Izakaya Sakura, The Original Sab E Lee, Grandma Tofu and BBQ, Manila Fast Food and Desserts, and Champions Mariscos Truck »

Tuesday, 03 September 2013



Hi Jan - I think it's the part where they take the peppercorns up to 400 degrees that actually degrades them.


But but....isn't a wok like hotter than that? :)


Hi Jan - In order to get the most out of Sichuan Peppercorns, you must first toast them to release the essential oils, etc. You then grind and small batches as the effect of the peppercorns is reduced as time passes. So, if you heat up the peppercorns to 400, in essence you are releasing the essential oil from the product before it even hits the shelf and it is thus less potent.So say that you want to use the peppercorns in a hot wok....would you like something that hasn't already been heated, or something that has already been used once? I guarantee you, that the Sichuan Peppercorns I have from Chengdu, sealed up in a bottle is much more potent and fragrant than the stuff in a bag that has already been exposed to high heat once that you'll buy from 99 Ranch or T&L is. I provided a large batch of Sichuan Peppercorns from Chengdu to Colby, the boutique brewer at Ballast Point for a batch of Sichuan Peppercorn flavored beer. He then wanted to make more, so we guided him to T&L......he couldn't make another batch because those Sichuan Peppercorns were degraded and not fragrant enough.


Got it.

Nice. Electric beer!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Created with flickr badge.

LA/OC Based Food Blogs