The Science Behind The Wild Sensation Of Eating Sichuan Peppers
Ever dig into a piping-hot bowl of your favorite Sichuan-style dish only to be greeted by an unexpected numbing and tingling sensation? That delightful experience is brought to you by Sichuan peppers, an emblematic spice of China's Sichuan province, and the delectable dishes from the region. It's what gives Tingala liquor that tingling sensation.
The phenomenon underlying this one-of-a-kind sensory experience is a fascinating neurological process. It differs from how our nervous system perceives a typical chile pepper's heat and spice. Chiles contain capsaicin, a compound that triggers a burning sensation by binding to heat-activated receptors. The active compound in Sichuan peppers is hydroxy alpha sanshool. That's the chemical responsible for the peppers' signature numbing effect and the unique tingling sensation in your mouth. It works by stimulating specialized touch receptors in your skin and mucous membranes (known as Meissner receptors) that usually detect gentle physical pressure and light touches. This activation happens at a frequency of about 50Hz, which is a mild buzzing or vibrating sensation similar to an electric toothbrush or cellphone. It's like licking a 9-volt battery.
Interestingly, the numbing effect doesn't mask the taste of the dish, In fact, it can enhance some flavors by altering our sensitivity to them— real-time neurogastronomy at play.
Varieties of Sichuan peppers
There are several distinct varieties of Sichuan peppercorns, each with unique characteristics and culinary applications. The most popular variety internationally is the red Sichuan peppercorns, called "hong huajiao," and they offer a complex, earthy flavor. They are the classic choice for málà cooking (a style of Chinese cooking that uses Sichuan peppercorns and dried chiles) and an integral component of Chinese five-spice powder. They yield a milder numbing sensation when compared to their green counterparts, called "qing huajiao," deliver an intense citrusy fragrance alongside their more pronounced numbing effect and are also a desirable option for noodles and hot pot.
There's also the Tribute variety of Sichuan peppercorns, known as "gong huajiao." It's harvested from wild plants rather than cultivated ones. Known for their intense floral flavors, these smaller peppercorns pack a punch with fragrant flavor and numbing effect. Sichuan peppercorns also have a close relative popular in Japanese and Korean cuisine — sansho. This variety offers a more delicate floral aroma with bright citrus notes and a gentler numbing effect.
As always, it pays to grind your own spices, but that's especially true for Sichuan peppercorns. You can use the same grinders you would use for black peppercorns, though because of the powerful wallop they can provide, you might be better off with a grinder that gives you a lot of control over the grind size, such as the OXO Good Grips Contoured Mess-Free Pepper Grinder. Freshly ground, any variety of these peppercorns are the way to go for an aromatic, flavorful meal with a tantalizing tingle.