Description
A Sichuan condiment that blends numbing Szechuan pepper with fiery chili through precise thermal extraction.
Technical
The process extracts hydroxy‑α‑sanshool from peppercorns and capsaicin from chili flakes by heating oil to 160–180 °C for pepper and 120–140 °C for chili, preserving aromatic terpenes and preventing oxidation of unsaturated fatty acids. The heat also drives off moisture, enabling the delicate compounds to dissolve without degradation.
Science
Primary Reaction
Heat‑induced solubilization of hydroxy‑α‑sanshool and capsaicin into oil
Sensory Profile
Aroma ()
numbingspicyearthyfloralwarmwoodycitrusypungentherbaltoasted