[Sca-cooks] Discussion of usage of capsicum peppers in Asiainourperiod.

[Elaine Koogler]

Martin G. Diehl wrote:

>"Phil Troy / G. Tacitus Adamantius" wrote:
>  
>
>>I'm pretty sure you're right: Brown pepper = Fagara pepper 
>>= Sansho pepper = Szechuan peppercorns = Flower Pepper.
>>
>>Adamantius
>>    
>>
>
>FWIW, Black peppercorns and Szechuan peppercorns have 
>very different tastes.  i.e. substituting one for the 
>other in a recipe would change the resulting taste.  
>
>My Chinese cooking instructor (Lucille Liang) observed that 
>once when she was out of Szechuan pepper, she tried 
>substituting Italian crushed red pepper (i.e. usually for 
>pizza), but did not like the results.  
>
>Vincenzo
>
>  
>
I don't think Master A was saying that black peppercorns and Szechuan 
are the same.  Rather, he was saying that they are a form of flower 
pepper, like Sansho, the Japanese pepper.  They have a totally different 
kind of fragrance, and therefore a different taste.  IMHO, neither is 
nearly as hot as black pepper, for example!  It's a more subtle, complex 
flavor.

Kiri