{"id":45230,"date":"2024-06-21T11:54:53","date_gmt":"2024-06-21T08:54:53","guid":{"rendered":"https:\/\/themood.lt\/?p=45230"},"modified":"2024-06-21T11:54:57","modified_gmt":"2024-06-21T08:54:57","slug":"mysterious-citrus-peppers-an-undiscovered-treasure-of-asia","status":"publish","type":"post","link":"https:\/\/themood.lt\/en\/blog\/mysterious-citrus-peppers-an-undiscovered-treasure-of-asia\/","title":{"rendered":"Mysterious Citrus Peppers – An Undiscovered Treasure of Asia"},"content":{"rendered":"
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The Asian continent has long been renowned for its vast variety of spices, which once dazzled European nobility. Formerly exclusive luxuries accessible only to aristocracy, many of these treasures from the continent have now become integral parts of our daily cuisine\u2014peppers<\/a>, cinnamon<\/a>, and ginger<\/a> are just a small fraction of the immensely popular spices whose origins trace back to Asia. While it may seem that Asia’s natural bounty has long been opened to the world’s gourmet kitchens, with fewer surprises left to uncover, it continues to amaze. This time, we would like to draw your attention to rare and exotic citrus peppers, still seldom found in European cuisine but intriguing to the curious due to their unique qualities.<\/p>\n\n\n\n

The first are the Red Szechuan berries<\/a> from Sichuan Province in southern China, and the second are Timur berries<\/a> from the foothills of the Himalayas in Nepal. These berries, belonging to the same Zanthoxylum species of the Rutaceae family, which includes citrus fruits familiar to Lithuania, such as the so-called rue. Despite their peppery taste, these berries have acquired the name of citrus pepper, but in reality, their bushes to the black pepper plants of species are<\/p>\n\n\n\n

The Red Szechuan Berries<\/h3>\n\n\n\n

The Red Szechuan berries<\/a> originate from Sichuan Province in southern China. This province is renowned as one of China’s four great culinary regions, distinguished by its unique traditions and exceptional dishes. One ingredient that adds distinctiveness to Sichuan cuisine is the Szechuan berry, used in many Sichuan dishes and spice blends. While these berries can be used fresh, they are most commonly encountered dried, with their seeds removed. The flavor and aroma of Szechuan berries come from the fruit rather than the seeds, which are often known for their spiciness. The berries themselves have a mildly peppery taste and are prized for their citrusy aftertaste and unique numbing effect, which lightly numbs the tongue. Due to this characteristic, they are often used in spice blends alongside hot peppers.<\/p>\n\n\n\n

Culinary historian Harold McGee, in his book “On Food and Cooking: The Science and Lore of the Kitchen,” describes this distinctive quality of Szechuan berries: “They induce a strange, tingling numbness that is reminiscent of carbonated drinks or a mild electric current. The berries seem to act on several nerve endings at once, causing sensitivity and numbness simultaneously, which is not typical for these nerve endings.”<\/p>\n\n\n\n

Sensation<\/h4>\n\n\n\n

Red Szechuan berries<\/a> initially reveal a gentle tingling sensation, which transitions into spicy and sharper flavor notes. These gradually give way to a pronounced citrusy aftertaste and a mild numbing effect that lightly envelops the palate.<\/p>\n\n\n\n

Smell<\/h4>\n\n\n\n

The aroma is characterized by a scent of dried flowers with hints of cherry and citrus. It features sweet, summery floral undertones.<\/p>\n\n\n\n

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Appearance<\/h4>\n\n\n\n

The Red Szechuan berries are small, wrinkled, thick-skinned, and red in color, resembling dried wild strawberries at first glance. Inside, the Red Szechuan berries feature a warm, sandy yellow color.<\/p>\n<\/div>\n\n\n\n

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In the Kitchen<\/h4>\n\n\n\n

Red Szechuan berries<\/a> can be used quite widely in the kitchen \u2013 whole berries are used in soups and stews. Crushed or ground berries will add a unique flavor to chicken or duck dishes, spring salads, or other vegetables, adding some black fish dishes. <\/p>\n<\/div>\n\n\n\n

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