The warm spice and citrusy aroma of Sichuan peppercorns can be totally addictive. The dark berry-hued peppercorns produce a tingling numbing sensation that wakes up your tongue; combined with fiery chilies, it's an effect known as ma la, or "numbing heat." But while ma la characterizes in many (though far from all) Sichuan dishes, its traditional uses are just the tip of the iceberg. From classics like dry-fried green beans and mapo dofu to amped-up chicken wings and burgers, we've got 20 great ways to make the most of the unique spice. Read More
from Serious Eats http://ift.tt/1GbXoVH via bottle coolers
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