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Szechuan pepper
Since I can't eat capsicum-spiced food anymore, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude and I have been experimenting, in a low-key sort of way. One thing he wanted to try was Szechuan peppercorns, but it took a while to find them. We were on Canal Street last weekend and L wanted to show marykaykare and sneerpout a Chinese supermarket. Being a market, they had spices, which included big bags of these, so we got some.
This evening, Cattitude made his more-or-less-usual lentil stew: lentils, sausage or leftover cooked meat (in this case, chicken sausages), onions, carrots, cooked in chicken broth. He added a half dozen of the Szechuan peppercorns to the pot.
Conclusion: I think I like them, and they are entirely safe for me to eat. More experimentation is clearly in order. I don't think they will entirely replace the capsicum I can no longer eat, nor are they likely to displace ginger or even horseradish in my affections, but they may restore a bit of what I'm missing. But part of why they won't displace horseradish is that the shape/preparation is so different: horseradish is something I can smear on cold roast beef, and these are something that can be simmered in stew for an hour.
cattitude and I have been experimenting, in a low-key sort of way. One thing he wanted to try was Szechuan peppercorns, but it took a while to find them. We were on Canal Street last weekend and L wanted to show marykaykare and sneerpout a Chinese supermarket. Being a market, they had spices, which included big bags of these, so we got some.This evening, Cattitude made his more-or-less-usual lentil stew: lentils, sausage or leftover cooked meat (in this case, chicken sausages), onions, carrots, cooked in chicken broth. He added a half dozen of the Szechuan peppercorns to the pot.
Conclusion: I think I like them, and they are entirely safe for me to eat. More experimentation is clearly in order. I don't think they will entirely replace the capsicum I can no longer eat, nor are they likely to displace ginger or even horseradish in my affections, but they may restore a bit of what I'm missing. But part of why they won't displace horseradish is that the shape/preparation is so different: horseradish is something I can smear on cold roast beef, and these are something that can be simmered in stew for an hour.
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