For me I get an intense and nice smell/ flavor of citrus. I can’t pinpoint it, maybe Mandarin. I do not get any kind of numbing / electric feel from it. I have made identical dishes where the only variable is Sichuan Pepper and the result is the same, for me. Some others have a very different experience. I really like the smell and flavor, but I have frankly fucked a few people over when I put in in various dishes or homemade Shichimi .

How do you experience this taste/sensation? And are you a Supertaster?

Reference:

Harold McGee

Sichuan Pepper

Mala

  • viking@infosec.pub
    6·
    6 days ago

    I don’t think I’m a supertaster, after having read up what it entails.

    Having lived in China for about 7 years, I’ve had my share of Sichuan peppers though, as well as Sichuan pepper oil, and definitely get the tingling sensation.

    Are you using whole, unprocessed peppercorns and grind them yourself? If not, they get stale very soon, and the numbness is the first thing that fades.

    See if you can get the oil where you’re at, that preserves it nicely.

    Oh and don’t just use a few corns (or drops of oil for that matter), in Chinese dishes there’s a ton of it. Way more than you’d consider normal.

    Something like this for example: https://www.cookinshanghai.com/wp-content/uploads/2014/03/Sichuan-Boiled-Fish.png

    • Cheradenine@sh.itjust.worksOPEnglish
      3·
      6 days ago

      I have both the oil and unground corns, I have also made my own oil (I really like it in vinaigrettes).

      I have never lived in or traveled to China, but I did live in South and Southeast Asia for a long time.

      I don’t know that the Supertaster thing is related, that’s just a personal theory.