Edit History

I can't say I know all the sauces available with Szehuanese peppercorns - as I don't look out for them. I'm not personally interested in sauces that include them.  I don't consider Szechuanese peppercorns to be a vital ingredient in my cooking – whereas others might, I'm sure.  I find that I am more partial to cooking where the inherent taste of the ingredient itself comes through.** Hence my affinity for Cantonese and Italian cuisine.

** ETA And in this context I really don't want my taste buds to be "numbed" by the active principle in Szechuanese peppercorns - a loss in sensitivity/discrimination for the inherent taste of the food would not be welcome. Perhaps some find it stimulating. I find it detracting from tasting the true taste of the food.

I can't say I know all the sauces available with Szehuanese peppercorns - as I don't look out for them. I'm not personally interested in sauces that include them.  I don't consider Szechuanese peppercorns to be a vital ingredient in my cooking – whereas others might, I'm sure.  I find that I am more partial to cooking where the inherent taste of the ingredient itself comes through.** Hence my affinity for Cantonese and Italian cuisine.

** ETA And in this context I really don't want my taste buds to be "numbed" by the active principle in Szechuanese peppercorns - a loss in sensitivity/discrimination for the inherent taste of the food would not be welcome.

I can't say I know all the sauces available with Szehuanese peppercorns - as I don't look out for them. I'm not personally interested in sauces that include them.  I don't consider Szechuanese peppercorns to be a vital ingredient in my cooking – whereas others might, I'm sure.  I find that I am more partial to cooking where the inherent taste of the ingredient itself comes through. Hence my affinity for Cantonese and Italian cuisine.

I can't say I know all the sauces available with Szehuanese peppercorns - as I don't look out for them. I'm not personally interested in sauces that include them.  I don't consider Sechuanese peppercorns to be a vital ingredient in my cooking – whereas others might, I'm sure.  I find that I am more partial to cooking where the inherent taste of the ingredient itself comes through. Hence my affinity for Cantonese and Italian cuisine.

I can't say I know all the sauces available with Szehuanese peppercorns - as I don't look out for them. I'm not personally interested in sauces that include them.  I don't consider Sechuanese peppercorns to be a vital ingredient in my cooking – whereas others might, I'm sure.  I find that I am more partial to cooking where the inherent taste of the ingredient itself comes through.