The unique flavor of Sichuan pepper is a delightful blend of aroma and numbing sensation.
Sichuan pepper contains special chemical compounds that release their unique aroma when they volatilize. Aroma, a matter of smell, is primarily composed of terpenes, alcohols, esters, aldehydes, and ketones. These substances are generally volatile, and differences in their thresholds and concentrations give rise to the distinct aroma variations in different Sichuan pepper varieties. For instance, while all Sichuan pepper varieties contain elements like limonene and linalool, variations in their quantities result in noticeable differences in aroma.
Numbing sensation, akin to spiciness, is a tactile sensation. It's created in Sichuan pepper by a compound called hydroxy-alpha-sanshool. To date, over 25 types of this compound have been isolated and identified from Sichuan pepper husks, including alpha-sanshool, beta-sanshool, gamma-sanshool, delta-sanshool, and their derivatives. Hydroxy-alpha-sanshool is mainly responsible for the tingling sensation, while alpha-sanshool, gamma-sanshool, and delta-sanshool create a burning sensation. Beta-sanshool, on the other hand, induces a numbing feeling. These various types of sanshools result in different types and intensities of numbing sensations.
“ZPICE UP Spices operates its own laboratory, equipped with comprehensive in-house testing capabilities for Sichuan pepper. From raw material inspection to storage, processing, and final product testing, we maintain end-to-end control and traceability. This ensures that every batch of Sichuan pepper we provide to our customers adheres to consistent standards in key physical and chemical parameters, including the unique 'numbing' sensation.”
