Sichuan peppercorns are used in hot pot to increase the numbing taste and aroma. Sichuan peppercorns can also fully blend with other aromas. Red and green Sichuan peppercorns are mainly used to stir-fry hot pot base. In terms of origin, there are Sichuan Hanyuan Sichuan peppercorns, Sichuan Maowen Sichuan peppercorns (produced in Maoxian and Wenchuan), Wudu Dahongpao, etc.
First of all, let’s talk about the purity of Sichuan peppercorns. 95% of the Sichuan peppercorns that consumers can buy are blended. Because there is competition in the market, merchants will adulterate. For example, Sichuan peppercorns with a cost of 50 yuan per catty are sold for 60 yuan in the market, and the profit is 10 yuan. In order to make more profit, most merchants will put three-quarters of the 50 yuan per catty and one-quarter of the 10 yuan per catty. Now the cost of this catty becomes 40 yuan. Then the profit is 20 yuan. Therefore, the purity of Sichuan peppercorns that 95% of consumers can buy is not high.
We know that the first thing to consider when making a good hot pot soup base is the purity of the raw materials. Hot pot soup base made from good raw materials is generally not too bad.
Our factory generally only uses red peppercorns to stir-fry hot pot base, and the ratio is Hanyuan peppercorns>Maowen peppercorns. Wudu Dahongpao peppercorns were used more frequently before 2019, but we have abandoned this variety in recent years because we found that the current Wudu Dahongpao peppercorns are not as fragrant as before with the increase in production, but the numbing taste is very good. So we choose to use a large amount of Hanyuan peppercorns. First, the fragrance and numbing degree are very balanced, and second, the place of origin is very close to us, and the supply and quality are very stable from many years of cooperation. The main reason for the small use of Maowen peppercorns is that the price of Maowen peppercorns with high purity is very high, and the supply is insufficient. Our company consumes nearly 100 tons of peppercorns a year, but we also face this problem, so we choose Hanyuan peppercorns with more stable supply and more balanced products.
1. Why does Sichuan peppercorns taste spicy?
The unique “numbing” feeling of Sichuan pepper is not a taste, but a tactile experience. Its core substance is hydroxy-α-sanshool (spicy pepper numbing element), which activates the tactile nerve fibers in the mouth, causing rapid vibrations of about 50 times per second, forming a numbing feeling similar to a slight electric shock. This biological characteristic originates from the plant’s self-protection mechanism and can effectively resist insects. The aroma of Sichuan pepper comes from volatile substances such as limonene and myrcene in the oil glands of the peel, which are homologous to the aromatic components of citrus peels.
There are about 250 known Zanthoxylum species in the world, with China accounting for more than 60%. Red pepper is represented by Sichuan Maowen Dahongpao and Gansu Wudu pepper, which have a 20% higher content of numbing substances than ordinary varieties; green pepper is represented by vine pepper and nine-leaf green pepper, which are rich in volatile aroma components such as limonene.
2. Criteria for selecting peppercorns for hot pot:
( 1 ) Purity : The purity should be above 95% to ensure the purity of the hemp aroma.
( 2 ) Opening rate : must be more than 90% to facilitate the release of active ingredients
( 3 ) Seed content : controlled within 3% to avoid bitter impurities
( 4 ) Volatile oil content : The volatile oil content of high-quality peppercorns can reach 4-6%, which directly affects the concentration of the numbing aroma.
( 5 ) Product impurity rate : The impurities of high-quality pepper are less than 1% , and the impurities are mainly dust and pepper thorns, pepper branches, pepper leaves, etc.
3. Scientific processing of hot pot pepper
( 1 ) It is recommended to soak the peppers in warm water at about 40°C and open the oil bag. Why do you do this? In fact, it is to maximize the integration of various ingredients of the pepper into the dish.
( 2 ) Can blue and red be paired together?
The combination of green peppercorns and red peppercorns in the ratio of 1:4 or 1:5 will make the overall numbing and fragrant taste very good. The most important thing is that the cost of green peppercorns is low. This is a common way to stir-fry hot pot base , but it is not recommended to use green peppercorns when stir-frying beef hot pot base .
( 3 ) Is there a better way?
In fact, there is a special way to lower the cost and make the taste better, which is to grind the Sichuan pepper into powder.
（4）Judging from the taste, the utilization rate of powdered peppercorns is more than 1.5 times that of granulated ones. However, many people will say that the disadvantage of powdered peppercorns is that the bottom of the pot will be cooked and the edge of the pot will not look clean. However, the incident proved that this worry is unnecessary, as long as it is made into coarse powder. Because compared with the use of bean curd and fermented black beans in the base, this is really a small matter. When using powdered peppercorns, remember to add it 5 minutes before the base is fried and stir well, then turn off the heat.
（5）If you want to use granular peppercorns, you must soak them in warm water before use. This is the most direct way to increase utilization. 100 kg of oil plus 2 kg of flour is good. You must weigh how much to add, but don’t think that consumers can’t tell the difference .
（6）Putting peppercorns in the pot is to increase the numbing degree of the pot. We also recommend soaking the peppercorns in warm water at about 40° for 1-2 minutes in advance, mainly to remove impurities. And prepare the amount of peppercorns according to the number of pots prepared every day. For example, if you have 10 grams of peppercorns in a pot and expect 20 tables of consumers every day, you can prepare 200 grams of dried peppercorns. After soaking in water, the peppercorns can float on the oil surface, which can also make the bottom of the pot look better.
Finally, we have the following suggestions for hot pot peppers:
(1) If possible, purchase the peppercorns at the place of origin, as this will help to ensure the quality and purity of the peppercorns. Many of our foreign customers buy peppercorns that have been stored for more than a year, which will affect the taste and aroma.
(2) The water temperature for soaking the peppercorns must not be too high. Prepare the amount you need.
(3) Sichuan peppercorns can add a complex flavor to hot pot, so be sure to choose pure Sichuan peppercorns.
We are a professional asas sup periuk panas supplier from China. We supply hot pot soup base to more than 5,000 hot pot restaurants around the world. We can communicate with you on any questions about hot pot and hot pot restaurants.
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