Many friends get confused by names of ingredients and cooking terms in Chinese cooking. Here are the most popular ingredients and cooking terms in Chinese cuisine. More will be added in this glossary and culinary dictionary.
Abalone - A mollusk that is popular ingredient in Chinese and Japanese dishes. In China it is featured in Cantonese cooking. Abalone is a member of the genus Haliotis, which means sea ear, referring to the flat shell. It is available fresh, dried, or canned. In dried form it must be soaked for several days before using.
Aubergine - The North American word for aubergine is eggplant. While there are many varieties grown in Asian, the term Chinese eggplant refers to the narrow, purple variety that can be streaked with white (it looks somewhat like a purple zucchini). Interestingly, Asian recipes don't normally call for eggplant to be salted and degorged, as is the custom in western and European cooking.
Baby Bok Choy - Also called Shanghai cabbage, the name is appropriate as this is a smaller version of bok choy (see below for description of bok choy).
Bamboo Shoots - The shoots of the bamboo plant, native to Asia, and a popular item in Chinese cooking. Edible bamboo shoots fall into two broad categories, winter and spring shoots. Spring shoots are larger and tougher than winter shoots. In general, canned bamboo shoots are easier to obtain than fresh shoots. After opening the can, you can rinse them in hot water to get rid of any "tinny" taste. Unused bamboo shoots should be stored in the refrigerator in a jar of water, with the water changed daily.
Barbeque Sauce - Chinese barbecue sauce is very different from western barbecue sauces, which are often tomato or mustard-based. While there are variations, Chinese barbecue sauces often contain hoisin sauce, vinegar, sesame oil or paste, and perhaps bean sauce.
Bean Curd - See Soy Bean Curd
Bean Sauce - A thick (really more like a paste than a sauce) aromatic sauce that is made from soybeans mixed with flour and salt, and fermented. There are a number of varieties, including brown bean sauce, yellow bean sauce and bean paste. Keeps indefinitely when stored in the refrigerator.
Bird's Nest - Authentic bird's nest soup is made using the nests of the swiftlet, a tiny bird found throughout southeast Asia. Instead of twigs and straw, the swiftlet makes its nest from strands of gummy saliva, which harden when exposed to air. Once the nests are harvested, they are cleaned and sold to restaurants, where they are served simmered in chicken broth. Authentic bird's nest soup is quite popular throughout Asia, perhaps because it has the reputation of being an aphrodisiac. It is also quite costly; many western restaurants serve a less expensive version consisting of soup with noodles shaped to resemble a bird's nest.
Bitter Melon or Foo Gwa - Also known as Balsam Pear, this is a very strange looking gourd, shaped something like a cucumber with a rough, pockmarked skin. The flavor is unusual as well - like cilantro, it's an acquired taste. Fortunately, blanching it before cooking will help reduce the bitter taste. (You can also degorge them as you would with eggplant). In addition, you'll often find bitter melon paired with strong flavors such as black beans, which counteracts the bitterness. In one well-known Chinese recipe bitter melon is stuffed with pork, garlic, and mashed black beans, and steamed. Bitter melon has long been thought to have medicinal value, and has been used to treat low blood sugar and infections. More recently it has been used to treat HIV.
Stored in a plastic bag in the vegetable crisper section of the refrigerator, bitter melon should keep for four to five days. Before using, cut in half, seed and core, and then blanch if desired.
Blanch - Blanching is a process whereby the food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process. It is a technique commonly used with Chinese vegetables prior to stir-frying. The goal is to bring out the color and flavor of the vegetable without overcooking.
Bok Choy - A type of cabbage, the most common variety of which is the distinctive vegetable with the white stem and dark green leaves readily available in most supermarkets. There is also Shanghai or baby bok choy, a smaller version of the same vegetable. Besides being used in soups and stir-fries, you'll also find it in braised dishes. Keep in the vegetable crisper section of the refrigerator. Rinse thoroughly before using.
Braise - As in western cooking, braising is a technique used with tougher cuts of meat. After browning, the meat is boiled and then slowly simmered in a stock, usually accompanied with seasonings. Red cooking, popular in eastern China, is a method where the food is braised in soy sauce, imparting a dark color. Vegetables such as bok choy can also be braised.
Chinese Black Mushrooms - See Mushrooms, Chinese Black
Chinese Cabbage - See Napa Cabbage.
Chinese Celery - According to The Oxford Companion to Food, the Chinese have been using celery since the 5th century AD. Chinese celery is quite different from regular celery, which is European in origin. (Chinese celery originated in a form of wild celery found in Asia). As the photographs illustrates, the stalks are much thinner (they are also hollow), and the color can range from white to dark green. Along with a different appearance, Chinese celery has a much stronger flavor. It is seldom, if ever, eaten raw, but is a popular addition to soups and stir-fries. Just chop up the entire plant and toss it in with other vegetables. Chinese celery can be stored along with regular celery in the vegetable crisper section of the refrigerator, where it will keep for several days. Rinse before using.
Chinese Sausage or Lop Cheong - Smaller (up to six inches in length) and thinner than western sausages, Chinese sausages are usually made from pork or liver. The taste varies somewhat depending on the ingredients used, but they generally have a sweet-salty flavor. Chinese sausages can be purchased in Asian markets, either fresh or prepackaged.
Chinese White Radish or Lo Bak - Also known simply as White Radish, and in Japan as Daikon, this popular Asian vegetable has no resemblance to the round red radishes we are used to. Instead, Chinese radish, or Raphanus sativus to use its scientific name, resembles a large white carrot. In Japanese cooking, Daikon is a popular ingredient in relishes and salads, while Chinese cooks use it more for soups and stir-fries. Daikon makes a interesting alternative to potatoes or turnips in soups and stews, as it can withstand long periods of cooking without disintegrating. Nutritionally, it is rich in vitamin C and calcium.
Chinese radish is usually peeled and sliced prior to cooking, although some recipes call for it to be grated. Store in the vegetable crisper section of your refrigerator. Wash before using.
Choi Sum or Choy Sum - A relative of bok choy, choi sum is recognizable by its small yellow flowers and medium green leaves. Also known as Chinese flowering cabbage, it has a sweet, mustardy flavor. Nutritionally, it is rich in calcium. While the stems of choi sum are generally preferred, you can eat the leaves as well. Stored in the vegetable crisper section of the refrigerator, choi sum should last at least a few days. It makes a nice alternative to broccoli.
Cilantro - Also known as Chinese parsley and Mexican parsley, cilantro is the leaves of the coriander plant. Featured prominently in Asian and Latin cuisines, chinese cooks use cilantro in soups, stir-fries, and frequently as a garnish. Although a member of the parsley family, cilantro has a much stronger flavor, which its detractors have described as "soapy." (Like bitter melon, it is definitely an acquired taste). When choosing cilantro, look for leaves that have a bright green color with no yellow spots, and no evidence of wilting. You can store cilantro is in a plastic bag in the vegetable crisper section of the refrigerator where it will last a few days. However, if you want the cilantro to last longer, try placing it in a cup of water with the stems down, cover with a plastic bag and refrigerate. If you change the water every two days, the cilantro should last for up to two weeks.
Cornstarch - A powdery "flour," nearly all starch, that is obtained from the endosperm of corn. Mixed with water to form a paste, it is often added to stir-fries as a thickening agent - near the final stages, as overcooked cornstarch loses its power as a thickener. If necessary, cornstarch can be used as a substitute for tapioca starch.
Deep-frying - Deep-frying, in which the food is completely covered in hot oil and cooked, is an important Chinese cooking technique along with stir-frying and steaming. The objective is to brown the outside of the food, but not so fast that the inside is not thoroughly cooked. A wok is normally used for deep-frying Chinese food, although if you prefer you can use a deep-fat fryer instead. Kung Pao Chicken, a popular restaurant specialty made with diced chicken, peanuts, and red chili peppers, is a deep-fried dish.
Dong Gwa - See Winter Melon
Dried Bean Curd Sticks - Made from soy beans and water, bean curd sticks resemble long yellowish colored icicles. They feel like thin plastic and break apart quite easily. Stored in a cool, dry place, they will keep for months. Most books call for dried bean curd sticks to be soaked overnight in cold water before use, but breaking them up and boiling them for 20 minutes or soaking in warm water for 1 - 2 hours works also.
Dried Lily Buds - Also known as golden needles and tiger lilies, dried lily buds are the unopened flowers of day lilies. The lily, Hemerocallis to use its scientific name, has been used in China as both a food and medicine for over 2,000 years. Dried lily buds are yellow-gold in color, with a musky or earthy taste. Two dishes featuring lily buds are Muxi Pork, a stir-fried dish, and Hot and Sour Soup.
When purchasing lily buds, look for ones that are pale in color, and not brittle. At home, store them in a jar in a cool and dry place. Before using, you may need to cut off about a quarter inch at the bottom to get rid of the woody stem. Like many other "woodsy" Chinese vegetables, lily buds must be soaked in warm water (in this case for about thirty minutes) before use. They can then be left whole or cut in half crosswise as called for in the recipe. Or, for better flavor, try tying them in a knot.
Dried Tangerine Peel - Dried tangerine peel has been a popular ingredient in Chinese cooking for hundreds of years - chicken with orange peel is a popular Szechuan dish. You can use dried tangerine peel in braised dishes, stews, and soups. Unfortunately, it is rather expensive, but you can also make your own - just leave the tangerine peel to dry naturally, and then store it in an airtight container for several months. One note: there is some disagreement over whether or not you should remove the white pith. While it has a bitter taste it does contain healthy bio-flavonoids. Tangerine peel purchased from an Asian grocer should also be stored in an airtight container.
Before using, soak the tangerine peel in warm water to soften it. You can leave the peel whole, tear it into smaller pieces, or cut up as desired. It is thought to be good for improving digestion and treating infections. The peel of unripe, green tangerines is also used by herbalists to treat stomach and liver problems.
Eggplant - While there are many varieties grown in Asian, the term Chinese eggplant refers to the narrow, purple variety that can be streaked with white (it looks somewhat like a purple zucchini). Interestingly, Asian recipes don't normally call for eggplant to be salted and degorged, as is the custom in western and European cooking.
Fish Sauce - Fish sauce is a thin, salty liquid that is used in place of salt as a seasoning in many Asian recipes. Although associated primarily with Vietnamese and Thai cuisine, it is also used in parts of southern China and occasionally in Cantonese cooking. Made from salted fish, it is rich in Vitamin B and protein.
Fish sauce is used both in cooking and as a dipping sauce. Depending on where it was made, you'll find it sold under a number of names. Chinese brands are often labeled "fish gravy" or "fish sauce," while it is called "nuoc mam" in Vietnam and "nam pla" in Thailand. However, they are all basically the same product, although the Thai and Vietnamese brands are considered superior. Fish sauce can be stored indefinitely without refrigeration in a dry place.
Five Spice Powder - A common ingredient in Chinese cooking, this delicious mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, start anise and Szechwan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.
Foo Gwa - See Bitter Melon
Fuzzy Melon - Not to be confused with the drink, fuzzy melon or mo gwa looks like a zucchini covered with fuzz. However, while zucchini is a type of squash, fuzzy melon is a gourd, related to winter melon. Fuzzy melon is used in a number of dishes such as soups and stir-fries. It can also be filled and steamed. Peel off the skin or scrub well to remove the "fuzz" before using
Garlic - The pungent aroma of fresh garlic - Allium Sativum to use its scientific name - probably comes second only to ginger in its importance to Chinese cooking. Used in China since ancient times, it is particularly important to northern Chinese cooking, where harsh winters and a short growing season mean residents rely on members of the onion family (such as garlic and spring onions) to season their food. However, you'll also find garlic used in highly spiced Szechuan dishes and in Cantonese cuisine. In addition, along with ginger, it's regularly used to flavor oil before frying.
Garlic has long claimed our fascination. Ancient cultures valued its medicinal qualities; the Egyptians fed the slaves garlic to give them enough energy to continue building the pyramids. Despite the smell, garlic was reputed to be an aphrodisiac. Interestingly, despite its widespread use in China, ancient Buddhist doctrine forbids the eating of garlic. Along with leeks, it is one of the five strong-flavored foods that Buddhists must avoid, or else "in their present life they will find foul sores breaking out on their bodies, and in the next life they will fall into the hell of incessant suffering" (Source: "Conversation between a Sage and an Unenlightened Man," on the Soka Gakkai International-USA site).
When shopping for garlic, look for firm bulbs without any dampness and no dark or broken spots on the skin. Store in a cool, dry place (not the refrigerator). When it comes time to cook, use the side of a knife or cleaver to smash the garlic - this will make it easier to peel.
Ginger - The roots of the ginger plant, or Zingiber officinale to use its scientific name, are an indispensable ingredient in both Chinese and Indian cuisine. Thought to have originated in South-east Asia, the plant's name, "zingiber" means horn-shaped, after the irregular shapes on the rhizomes or roots. Valued for its clean, sharp flavor, ginger is used in soups, stir-fries, and marinades. It is especially good with seafood, as it can cover up strong fish odors.
When purchasing ginger, look for a firm, smooth body and a nice tan color, without any darkening or wrinkled skin. At home, wrap the ginger in a paper towel and store it in a plastic bag in the vegetable crisper section of the refrigerator. If a portion becomes discolored, simply slice that part off. It should keep for several weeks. A more long-term storage method is to peel, slice, and then store the ginger in a sealed glass jar filled with rice wine or dry sherry in the refrigerator. It will last for up to a year.
Green Onion - Also called "spring onion", "scallion". A green onion is an immature onion with a white base (not yet a bulb) and long green leaves. Both parts of the scallion are edible. Available in Asian market.
Hoisin Sauce - A thick sauce valued for its unique combination of sweet and spicy flavors, hoisin sauce is made from soybean paste and flavored with garlic, sugar, chilies, and other spices and ingredients. It is used in cooking, as a dipping sauce, and is a key ingredient in many Chinese barbecue sauce recipes. In addition, it is also used to glaze roasted meat. Hoisin sauce is available in both jars and cans. If purchased in a can, transfer to a closed container and refrigerate. If purchased in a jar, refrigerate after opening.
Hot Mustard - A popular condiment served with Chinese appetizers; you'll also often find it added to sauces in Japanese dishes. It is made by mixing dry mustard powder with water, causing a chemical reaction that produces a sharp, hot taste. Some recipes call for the addition of cooking or vegetable oil, which reduces the effect somewhat. Sesame oil and rice vinegar may also be added.
Julienne - This is a type of cut, where the ingredient to be julienned is cut into very thin, "matchstick" strips usually 2 - 3 inches long, and about 1/8 inch thick. Recipes may call for the ingredient to be julienned or into matchsticks.
Lo Bak - See Chinese White Radish
Lo Mein - In this dish, boiled and drained noodles are added to the other ingredients and stir-fried briefly during the final stages of cooking. This gives the noodles more flavor than is the case with chow mein, where the meat and vegetables are served over noodles that have been cooked separately. Italian pastas such as fettucine work well in lo mein recipes.
Lop Cheong - See Chinese sausages.
Lychee - Also called Litchi, Lichee, Lichi, Leechee and Laichee. This popular Chinese fruit is about the size of a walnut, with a bumpy red shell encasing white translucent pulp that's similar in texture to a grape. The flavor is sweet, exotic, and very juicy. Don't eat the shell or the seed. Fresh litchis are available from May to July. If you can't find them, canned litchis are a good substitute.
Mangetout - The French word for snow peas, which means "eat it all." See also snow peas.
Monosodium Glutamate - Please refer to MSG.
MSG - MSG stands for Monosodium Glutamate. It is a white crystalline compound used to enhance flavor. a Sodium product that does not have a salty taste, hence is easy to use excessively causing the same side effect as having too much salt.
Mushrooms, Chinese Black - These are the dried mushrooms you'll often find sold in bins in Asian markets. The name is a bit of a misnomer, since Chinese black mushrooms can be light brown, dark brown, and even grey. They are frequently speckled. Chinese black mushrooms (also known as shiitake mushrooms) range in price from moderate to quite expensive. The more costly are often called "flower mushrooms" as they have a thick cap and a nice curl. However, the cheaper brands are perfectly acceptable for use in soups and stir-fries.
While fresh black mushrooms may be available, dried black mushrooms are preferred for use in Asian recipes, as the drying process gives them a stronger flavor. At home, store the dried mushrooms in a container at room temperature. They will last indefinitely. Before use, soak them in warm water for between twenty and thirty minutes, and remove the stems. You might also want to strain them through a sieve to remove any sand or dirt. The Chinese believe black mushrooms may be helpful for persons with high blood pressure.
Mushroom Soy Sauce - Soy sauce that has been infused with the flavor of straw mushrooms.
Napa Cabbage - Brassica Pekinensis. While several types of Chinese cabbage exist, the variety we most commonly associate with Chinese cabbage is Napa Cabbage, the large-headed cabbage with the firmly packed, pale green leaves that you'll usually find next to bok choy in western supermarkets. It is also known as Peking Cabbage and celery cabbage. More healthful than western cabbages, Napa Cabbage is rich in Vitamin C and other nutrients. Look for firm green leaves that are not wilted or eaten by bugs. Store in a plastic bag in the crisper section of the refrigerator. Like tofu, Napa Cabbage absorbs the flavors of the foods around it. It is eaten raw in salads, and often added to stir-fries and soups in the last stages of cooking. Cooking Tip - Lining a bamboo steamer with Napa Cabbage helps prevent food from sticking to the bottom.
Oil Poaching - A "trade secret" used by many restaurants to give the meat a more tender texture, oil poaching (also called velveting) seals in the juices of the meat. After marinating, heat between 2 - 4 cups of oil in the wok to a temperature of about 325 degrees Fahrenheit, and immerse the marinated meat in the hot oil for several seconds. Remove the meat from the wok, drain, and cook further as called for in the recipe.
Olive Oil - Extra Virgin Olive Oil has a full, fruity flavour and the lowest acidity. Virgin Olive Oil is slightly higher in acidity and lighter in flavour. Pure Olive Oil is a processed blend of olive oils and has the highest acidity and lightest taste.
Oyster Sauce - A rich sauce made from boiled oysters and seasonings, oyster sauce does not have a fishy taste at all (boiling the oysters takes care of that). This rich sauce with a savoury flavor is used in meat and vegetable dishes, and is an important ingredient in Cantonese cooking. Oyster sauce brands have a wide price range; steer clear of the cheaper brands if possible, as they usually contain MSG.
Although the Buddhist vegetarian diet does permit the eating of oysters, vegetarian brands, often using mushrooms as a substitute, are available. Oyster sauce is normally sold in bottles; refrigerate after opening. If purchased in a can, transfer to a closed jar and refrigerate.
Rice Vinegar - Chinese rice vinegars are milder and less acidic than regular vinegar (as are Japanese vinegars). There are three basic types - black, red and white -as well as sweetened black vinegars. The black variety is somewhat similar to balsamic vinegar, while red vinegar has both a sweet and tart taste. White vinegar is the closest in acidity and flavor to regular vinegar. There are no hard and fast rules, but black vinegar is generally recommended for braised dishes and as a dipping sauce, red vinegar for soups, noodle and seafood dishes, and white for sweet and sour dishes and for pickling. In recipes, rice vinegar is sometimes also called "rice wine vinegar."
Rice Wine - Known colloquially as "yellow wine," rice wine is a rich-flavored liquid with a relatively low alcohol content that is made from fermented glutinous rice or millet. Aged for ten years or more, rice wine is used both in drinking and cooking. Since ancient times, the best and most famous rice wines have come from Shaoxing in the Zheijang province. (If you can't find rice wine listed in the ingredients section of a Chinese cookbook, try checking under "S"). Rice wine can be found at Asian markets - steer clear of the ones marked "cooking rice liquor" or "wine for cooking" as these do not have the sweet taste of authentic rice wine. If you do need a substitute, pale dry sherry is acceptable, and preferable to either sake (the Japanese rice wine) or any other cooking wines. At home, store the rice wine at room temperature, preferably out of the light.
Scallions - Also called "spring onion", "green onion". A scallion is an immature onion with a white base (not yet a bulb) and long green leaves. Both parts of the scallion are edible. Available in Asian market.
Sea Cucumber - The sea cucumber is a gelatinous creature that is indeed shaped like a cucumber. Like tofu, it is flavorless, but has the ability to soak up the flavors of the foods and seasonings it is cooked with. In Chinese cooking it is used in soups, stir-fries, and certain braised dishes.
Other names for the sea cucumber include beche de me, sea rat and sea slug (the latter is somewhat confusing since the real sea slug is another animal entirely). The Chinese name for the sea cucumber translates roughly into "sea ginseng" - it's unclear whether this is in recognition of the sea cucumber's reputed aphrodisiacal qualities, or because it is considered to be quite healthful. (It has been used to treat everything from high blood pressure in humans to joint pain in pot-bellied pigs.) It may also have something to do with its slippery feel, as the texture of food weights more heavily in Chinese cuisine than is generally the case in western cooking.
Freshly caught sea cucumber requires an extensive amount of preparation before making the transition from the ocean floor to your dinner plate. The complicated procedure takes place over several days and involves slitting open the belly and removing the guts, as well as washing and boiling the animal several times. Fresh sea cucumber that has already been cleaned and soaked is sometimes available in Asian markets, usually in the cold foods section or in containers of water. Many Asian stores also carry dried sea cucumber, which looks and feels almost exactly like a piece of cement, albeit not as heavy. It also must be soaked for several hours before cooking.
Sesame Oil - This amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Instead, sesame oil is normally added as a flavoring agent in the final stages of cooking. Sesame oil has been used since ancient times; the Babylonians cultivated sesame seeds for their oil, and the Persians used it as both a food and medicine. It is still used in holistic preparations for everything from treating infections to stimulating brain activity. (It is also believed to contain antioxidants).
One note: the nonroasted sesame oil you sometimes find in supermarkets and health food stores is not a good substitute for the sesame oil used in Oriental cooking. Sesame oil will keep for several months if stored in a cool, dark, and dry place. Recommended Brand: Kadoya sesame oil from Japan.
Simmer - To cook food gently in liquid that bubbles steadily, just below boiling point, so that the food cooks in even heat without breaking up.
Snow Peas - Also known as mangetout, which is French for "eat it all," snow peas cooked with a bit of ginger and garlic are a frequent addition to stir-fry dishes. Their sweet flavor also goes well with seasoned (often salted) meat or poultry. The French name comes from the fact that the whole pea - including the pod - is eaten. Other names include edible-podded peas, and Chinese sugar peas.
Snow peas are available in supermarkets - look for crisp pods with small peas. This means that they were picked when young and have not sat in the store for too long. They can be stored in the crisper section of the refrigerator for 2 - 3 days. Possible substitutes: Sugar snap peas, another pea with an edible pod, can be substituted, but they won't have the same flavor.
Snow Pea Shoots - The tips of the vines and the top set of leaves of the pea plant are an Oriental delicacy. They can be served raw in salads, quickly cooked in stir-fries, or blanched and used in soups.
Soy Bean Curd - Called doufu in China and tofu in Japan, bean curd is made from soy beans, in a process that has much in common with making cheese. Commonly called "meat without bones" it is extremely high in protein. Although quite bland in taste, it absorbs the flavors of the food it is cooked with and is used in a number of dishes, from soups and sauces to stir-fries. (The firmer tofus are recommended for stir-fries and grilling, while the regular tofus work well in soups and silken tofu is great for blended dishes like pudding). For the connoisseur who wants to expand his or her horizons, there is fermented bean curd (preserved in rice wine), bean curd skins (taken from the film or skin that forms on top when the bean curd is being prepared), and pressed seasoned bean curd - simmered in water with a number of spices.
Soy Sauce - Invented by the Chinese approximately 3,000 years ago, soy sauce is made from fermented soy beans, wheat flour, water, and salt. The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and also more sweet than dark soy sauce. In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for. Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. It is used in certain recipes to add color, and as a dipping sauce. Storage: Store soy sauce at room temperature.
Soya Sauce - Also as soy sauce. Please refer to soy sauce.
Spring Onion - Also called "scallion", "green onion". A spring onion is an immature onion with a white base (not yet a bulb) and long green leaves. Both parts of the scallion are edible. Available in Asian market.
Sui Choy - See Napa Cabbage.
Szechuan - A province in China. Szechuan food is famous for its spicy flavor. See also Szechwan, Sichuan.
Szechuan Peppercorn - Also called Szechwan peppercorn, Sichuan Peppercorn, Szechwan Peppercorn, Anise Pepper, Brown Peppercorn, Chinese Aromatic Pepper, Chinese Pepper, Flower Pepper, Sancho, Japanese Pepper, Japan Pepper, Wild Pepper, and Fagara Pepper. Reddish-brown peppercorns, native to Szechuan. Much stronger and more fragrant than normal peppercorns. These aren't true peppercorns, but rather dried flower buds. You're most likely to encounter them as part of a mixture, like the Chinese five-spice powder or the Japanese shichimi togarashi. Toast Szechwan peppercorns briefly in a hot pan before using.
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