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SusieQ

Sichuan Peppercorn how to choose?

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Hello all, I need help figuring out which part of the sichuan peppercorns I bought to use. From what I've read, I think I'm supposed to use the hulls rather than the black seeds. Toast the hulls and grind them up, correct?  This is for use in my fave dish, mapo tofu. Thanks for your help! 

 

(Well, that didn't work. I guess I don't know how to upload a photo. Nuts. Maybe I don't need a photo? Maybe just tell me whether to use the hulls or the black seeds, or both?)


Edited by SusieQ bad photo (log)

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14 hours ago, liuzhou said:

 

 

I use both.

 

Thank you, liuzhou! So to use, you toast everything and then grind everything into powder, is that right? I've done further research and have found sites that say to discard the black seeds. Do you think this is because of regional differences? 

 

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I'll be curious to hear the answer. I've always tossed the peppercorns in a grinder, coarsely ground them, and used them that way, to taste.

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1 hour ago, SusieQ said:

 

Thank you, liuzhou! So to use, you toast everything and then grind everything into powder, is that right? I've done further research and have found sites that say to discard the black seeds. Do you think this is because of regional differences? 

 

 

Yes. I toast them lightly then grind. I too have seen mention of discarding the black seeds, but never met anyone who does so.

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