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The beef dish that leaves a tingle on your tongue

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You can call it a peppercorn all you like, but the peppery ingredient that puts the buzz in Sichuan-style cooking actually isn't one. Though it resembles and is used similar to black peppercorns, Sichuan pepper isn't a peppercorn at all. Rather, it is the dried rind of the berry-like fruit of the prickly ash tree. And you don't need to be a heat fiend to love it. Because while it does have a...