Sichuan pepper has a unique aroma and flavour that is not hot or pungent but has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. according to Harold McGee in On Food Cooking, they are not simply punente; "they produce a strange tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electrical current!
Sem comentários:
Enviar um comentário