Buy green Sichuan peppercorns for home use or red ones

When choosing Sichuan peppercorns for home use, blue and white peppers are suitable for families who prefer a fragrant and numbing taste, make cold dishes or light cuisine, while red peppers are more suitable for those who pursue a rich aroma and cook heavy flavored dishes. Green Sichuan pepper and red Sichuan pepper each have their own advantages in flavor and usage. Blue and white peppers have a unique fresh numbing flavor and citrus aroma, making them suitable for making cold dishes, steamed fish, or soup to enhance freshness. Their numbing taste is light but long-lasting, which can enhance the layering of dishes. The red pepper has a strong aroma and a woody tone, with a strong and direct sense of numbness. It is often used in hot pot primer, Braised pork belly in brown sauce or spicy pot and other heavy flavor dishes, which can quickly stimulate appetite. Both contain volatile oils and amides, but green Sichuan pepper has a higher content of limonene, while red Sichuan pepper is rich in eucalyptol. From the perspective of storage and processing, the color of green and white peppers is prone to oxidation and darkening. It is recommended to seal and refrigerate them and use them as soon as possible; Red pepper is more resistant to storage due to thorough drying, making it suitable for long-term stocking. In special circumstances, Sichuan peppercorns may cause a slight stinging sensation in the mouth, and individuals with allergies should be cautious; Excessive use of red Sichuan pepper may cause gastrointestinal irritation, and those with weak digestive function should control their dosage. Both can be paired with other spices, but green Sichuan pepper is more harmonious with fresh ingredients such as lemongrass and mint, while red pepper is suitable for pairing with rich spices such as star anise and cinnamon.

For daily use, it is recommended to choose flexibly according to the flavor requirements of the dishes, and it can also be mixed to balance the numbing aroma. When storing, it is necessary to avoid light and moisture. Red pepper can be ground whole to retain its aroma, while green pepper is recommended to be ground at low temperatures to reduce the loss of volatile oil. Special populations such as pregnant women or individuals with gastrointestinal allergies should reduce their single use dosage and avoid high-temperature frying during cooking to prevent the release of bitterness.