On Aug 28, 2:14 pm, Christine Dabney > wrote:
> On Tue, 28 Aug 2007 18:01:58 -0000, Kyle > wrote:
> >On Aug 27, 7:16 pm, Andy <q> wrote:
> >> Fresh ground black pepper?
>
> >> Andy
>
> >I'm into Sichuan Peppercorns. They add a lemony aroma to dishes --
> >and have a tongue-numbing effect, which, when coupled with chilis,
> >produces a fascinating combination of hot and cool heats (ma-la).
>
> I have just really discovered those as well. I got some from Penzeys
> my last stop there, and just used them this last week in Ma-Po Tofu.
> The aroma when I opened the bottle of them was heady...floral, lemony.
> And they took the Ma-Po Tofu over the top...gave it that last little
> oomph. I didn't notice them adding so much heat, but they did add a
> certain component that had been lacking in the Ma-Po before when I
> made it without them.

Yeah, Ma-Po Tofu is one of the classic dishes that utilizes Sichuan
Peppercorns. It uses them in conjunction w/ at least one form of
chili pepper, such as whole chilis (often paste as well); the
different tastes, aromas, and smells play off each other almost
magically, producing the addictive effect Sichuanese call "ma la."