/ck/ - Food & Cooking

>>10880423
>But do they really taste different?
Absolutely. Though you are right that there is a certain point where the peppers are so hot that you can't distinguish much nuance from them. I can't really tell apart the reapers from the ghost x scorpions--they're just too hot for me. but the others I can tell apart.

The spice you posted I would call "Sichuan peppercorns". The peppers I am talking about are in my pic here.

>>8764288
The person who made the infographic confused "sichuan peppercorn" aka "flower pepper" with pic related.

They should have included a picture of these chilis, not the "sichuan peppercorns" they used instead.

>>8220402
Yeah, I do. I make a Sichuan style hot chili oil. I have no idea if this authentic or not but I was taught by a guy I worked with from Chengdu.

Take parts Tien Tsin chilies (those generic dried red chilies you see at the Asian market) and Sichuan chilies (pic related), plus some sichuan peppercorns. The amount of the latter is up to your personal taste. Dry-fry them in a work or a skillet until they turn aromatic. Crush the peppers (I pulse them in my blender), then put them in a heat-safe container.

Heat a neutral-flavored oil until it is well over 100C, but not burning or smoking. Pour the hot oil over the chilies, then allow to cool. It's important that the oil be hot for two reasons: first, the heat sterilizes the finished product. and second, it helps extract more flavor from the chilies.