What You Need to Know
Drying at 60–80 °C reduces moisture below 6 % while preserving volatile monoterpenes such as limonene and linalool. A brief roast at 120–150 °C extracts additional sesquiterpenes, balances piperine retention, and activates hydroxy-α-sanshool, which triggers TRPA1/TRPV1 ion channels for the characteristic tingling.
The Science
Primary Reaction
Thermal extraction of volatile oils combined with mild Maillard‑type reactions that release monoterpenes, sesquiterpenes and preserve piperine and hydroxy‑α‑sanshool