No food is ever complete without fragrant and delicious peppercorns. Peppercorns add vibrancy, a tingling effect, and keep lingering in the mouth to keep wanting more.
Szechuan peppercorns and Black peppercorns are used in traditional and western cuisines. They are an integral part of various delicacies and are kitchen staples.
Key Takeaways
- Szechuan peppercorns come from the prickly ash tree and impart a unique numbing sensation, while black peppercorns are derived from the Piper nigrum plant and provide a spicy, savory flavor.
- Szechuan peppercorns are essential in Chinese cuisine, especially in Sichuan dishes, whereas black peppercorns are a universal seasoning used in various cuisines.
- Szechuan peppercorns have a citrusy, earthy taste, while black peppercorns deliver a robust, warm flavor.
Szechuan Peppercorns vs Black Peppercorns
The difference between Szechuan peppercorns and Black peppercorns is that Szechuan peppercorn has a numbing effect on the tongue. The sensation is similar to that of tingling. On the other hand, Black peppercorns are spicy and described as Hot and spicy. It is known for its citrusy flavor.
Szechuan Peppercorn is a popular spice used all across the world. It belonged to the shrub family Zanthoxylum. It is a citrus flavoring family of pepper.
Szechuan pepper originates in China and is a highly cherished spice for its delicacies. The outer skin of the seed is consumed as a spice in the world due to increasing demand.
Black peppercorns are a local spice to South India. It is comprehensively manufactured in South India and other tropical regions. It is grown for its fruit.
It has a place with the blossom plant family Piperaceae. The fruit is harvested, dried, and added to food items as a condiment or seasoning.
Comparison Table
| Parameters of Comparison | Szechuan Peppercorns | Black Peppercorns |
|---|---|---|
| Other names | Flower Pepper, Dried prickly ash, Dehydrated prickly ash, Indonesian lemon pepper | Piper Guineense, Piper Nigrumnoun |
| Heat Level | It is less spicy and not as pungent as black pepper. | It has a mild to hot spiciness level. |
| Color | It has vibrant colors- Bright red-brown color and green. | It comes in three colors- Green, White, and Brown-black. |
| Smell | It has a lemony, perfumed smell similar to lavender. | It has a fresh woody and warm smell. |
| Chemical Compound for Spiciness | Hydroxy-alpha Sanshool provides the numbing effect. | Piperine is responsible for mild spiciness. |
What is Szechuan Peppercorn?
Szechuan peppercorns have a long history dating back to China. Chinese cuisine traditionally uses Szechuan peppercorns and ginger in their delicacies for their distinctive flavors.
The peppercorns have a bitter taste primarily, which turns into a numbing effect. It is popular for its numbing heat, making people want more.
The peppercorns are harvested once a year. The berries of the thorny bushes are hand-picked and laid down in the sun to dry naturally. The peppercorn effect is compared with soft drinks or mild current.
The fruit opens up in a floral shape on drying. It releases a black seed inside which is edible. These seeds are removed, and the berries are further hand-processed to protect the floral structure and intact the tastes.
It is a labor-intensive process and takes time to ensure safe and secure fruit. It has an earthy taste and contains citrusy notes.
It is used in various dishes and is used in tropical medicines. It has analgesic properties and is anti-inflammatory. It is prescribed for diverse ailments toothache, eczema, and abdominal pain.
Szechuan peppercorns are readily available in numerous Asian markets and specialty stores. The use of Szechuan has expanded to other cultures and countries like Indonesia, India, Nepal, Thailand, and USA.
What is Black Peppercorn?
Black peppercorn is harvested for its fruit of Piper Nigrum. The fruit is used to produce two types of Peppercorns- White pepper and Green pepper.
The fruit dries to a deeper red color, with a single seed on maturity. It is a popular spice in European cuisine and used as a medicine and flavoring.
Black pepper comes from the green unripe berries of the pepper plant, cooked in steaming hot water after an exhaustive cleaning.
It is dried in direct daylight or handled in a machine for a long time till the seed shrinks and transforms into a badly crumpled seed.
Black pepper is consumed in India since prehistoric times. It was primarily manufactured on the Malabar coast of Kerala. It is considered Black gold and is one of the highly cherished commodities in the world.
Black pepper is high in anti-oxidants to handle free radicals like smoke, cigarette, sun rays, and pollution. It has anti-inflammatory properties to heal diseases like heart disease, diabetes, and cancer.
Black pepper extract decreases the level of amyloid plaques that damage protein fragments related to Alzheimer’s disease.
It is versatile and a kitchen staple worldwide. It has a bold flavor and can improve the taste of every dish. It is used in food items like fish, meat, poultry, and more.
Main Differences Between Szechuan Peppercorns and Black Peppercorns
- Szechuan peppercorn can last up to a year but may lose its aroma and tranquilizing effect over time. Black peppercorns can last for three to four years when stored properly.
- Szechuan peppercorns require hotter climates with moist soil to produce. Whereas, Black peppercorns require high temperatures with frequent rainfall and well-draining soil.
- Szechuan peppercorn should be stored in an airtight jar to last long. There should not be any moisture in the bag or jar. Black pepper should be kept in a sealed bag or container at a dry and cool place.
- Szechuan peppercorn is harvested once a year towards the late summer season in autumn. Black peppercorn harvests between December and January.
- Szechuan peppercorn is used in numerous savory dishes like meat, noodle, soups, and pickles. Whereas, Black peppercorn is perfect in dressings, stir-fried vegetables, pasta, meats, etc.
References
- https://www.sciencedirect.com/science/article/pii/B9780857090409500278
- https://pubs.acs.org/doi/abs/10.1021/jf803067r
Last Updated : 22 July, 2023
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Sandeep Bhandari holds a Bachelor of Engineering in Computers from Thapar University (2006). He has 20 years of experience in the technology field. He has a keen interest in various technical fields, including database systems, computer networks, and programming. You can read more about him on his bio page.
