The sensation induced by hydroxy-alpha sanshool, found in Sichuan pepper, is a unique and disorienting experience that enhances awareness of one's tongue.
Sichuan pepper offers a distinct buzzing sensation that is different from typical taste, activating nerves that respond to physical touch, not taste.
While widely used in Asian cuisines, especially in Sichuan, hua jiao remains largely unfamiliar in Western cooking, creating an interesting culinary novelty.
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