this post was submitted on 08 Sep 2023
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Ok real talk if one could concentrate and preserve the active chemical in sichuan peppercorns in a sauce that would actually be amazing. It's so hard getting the right amount cooked just enough, not to mention how they lose their potency pretty rapidly. Just being able to splash some sauce into a bowl of soup or drizzle it over a dish with whatever other seasoning sauces one wants would be so nice.
Unfortunately AFAIK it's too volatile and delicate for that.
Interesting, do you know their climate tolerance or where one could get seeds?
Cool, I'll have to look into it and see if I can find some.
where did you find this cool climate zone image?