The main difference between Szechuan peppercorns and black peppercorns is that Szechuan peppercorns have a tingling or numbing effect while black peppercorns have a spicy hotness.
Szechuan peppercorns belong to the genus Zanthoxylum in the family Rutaceae, which also include citrus and rue, while black peppercorns belong to the genus Piper in the family Piperaceae or pepper family. Therefore, Szechuan peppercorns are not actually a type of pepper, and they share no close relation to chilli peppers or black pepper.
Key Areas Covered
1. What are Szechuan Peppercorns
– Definition, Features
2. What are Black Peppercorns
– Definition, Features
3. Difference Between Szechuan Peppercorns and Black Peppercorns
– Comparison of Key Differences
Key Terms
Black Peppercorns, Szechuan Peppercorns
What are Szechuan Peppercorns
Szechuan peppercorn is a mouth-numbing spice commonly used in the Szechuan cuisine of China. These peppercorns are produced from the husks of seeds of Zanthoxylum, a prickly ash shrub. The husks around the seeds have a pinkish-red colour. We can use them as a whole or grind them into powder. The first taste of Szechuan pepper is bitter, and then you will feel a numbing heat, followed by citrus. This tingling or numbing effect is due to the presence of hydroxy-alpha sanshool.
Szechuan peppercorns belong to the genus Zanthoxylum in the family Rutaceae, which also include citrus and rue. They do not belong to the pepper family and have no close relation to chillies or pepper plants.
Most recipes use Szechuan peppercorns in their roasted and ground form. You can easily prepare them at home. First, heat them in a frying pan (over medium heat) until they become fragrant. When they become cool, you can grind or crush them. Roasted and ground pepper can be saved in an airtight container for a long time. Szechuan peppercorns are mostly used in Szechuan cuisine, especially in savoury meat, poultry, and noodle dishes. Moreover, Szechuan peppercorn is one of the five ingredients in five-spice powder, which is a Chinese spice mixture containing five spices. Star anise, fennel, clove, and cinnamon are the other spices in the five-spice powder.
What are Black Peppercorns
Black peppercorns are the dried fruits of the flowering vine in the family Piperaceae. They are drupes. When fresh and fully mature, these fruits are about 5 mm (0.20 in) in diameter, dark red in colour and has a stone that contains a single pepper seed. Black pepper or black peppercorn is the cooked and dried unripe fruit that is used as a spice and a seasoning. The spiciness in black pepper is due to a chemical compound called piperine.
Black pepper is native to India, but today it is grown in most tropical regions. It is the most traded spice in the world. Vietnam, India, Brazil, China, and Sri Lanka are the top exporters of this spice. Black pepper is also the most commonly used spice in cuisine; we add it to every dish imaginable.
Difference Between Szechuan Peppercorns and Black Peppercorns
Definition
Szechuan peppercorns belong to the genus Zanthoxylum in the family Rutaceae, which also include citrus and rue, while black peppercorns belong to the genus Piper in the family Piperaceae or pepper family.
Pepper
While black pepper is a member of the pepper family, Szechuan pepper is not.
Taste
Szechuan peppercorns have a tingling or numbing effect, while black peppercorns have a spicy hotness.
Use
Szechuan peppercorns are mostly used in Szechuan cuisine, especially in savoury meat, poultry, and noodle dishes. It is also used in the five-spice powder. Black pepper, on the other hand, is used in all types of cuisine.
Conclusion
The main difference between Szechuan peppercorns and black peppercorns is that Szechuan peppercorns have a tingling or numbing effect while black peppercorns have a spicy hotness. While Szechuan peppercorns are mostly used in Szechuan cuisine, black pepper is used in all types of cuisine.
Reference:
1. Parkinson, Rhonda. “What Is Sichuan Peppercorn and How Spicy Is It?” The Spruce Eats, The Spruce Eats, 23 July 2021.
2. “Where Does Black Pepper Come from?” The Jungle, 14 Oct. 2016.
Image Courtesy:
1. “Sichuan pepper, including husks, seeds and stems” By Ragesoss – Own work (CC BY-SA 3.0) via Commons Wikimedia
2. “Plant, food, pepper, spice, produce, cuisine, seeds, paprika, aromatic, seasonings, flavor, black pepper, snack food, whole black pepper” (CC0) via Pxhere
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