What is the difference between Sichuan pepper with a degree of 40 and 100

The main difference between Sichuan pepper with a numbing degree of 40 and 100 is the intensity of the numbing sensation and the range of application. Sichuan pepper with a degree of 40 has a mild numbing sensation, suitable for daily seasoning and people who are afraid of numbness; Sichuan peppercorns with a degree of 100 have a strong numbing sensation and are often used in professional Sichuan cuisine or heavy flavored dishes. The difference in the numbness of Sichuan pepper is mainly related to factors such as the variety of origin, maturity, and processing technology.

Sichuan peppercorns with a numbing degree of 40 have a relatively soft texture, and there is a slight tingling sensation on the tip of the tongue after ingestion, but it does not last long. It is suitable for making cold dishes, clear soup hot pot, or pairing with light ingredients such as seafood, which can enhance freshness and fragrance without masking the original taste of the food. This type of Sichuan pepper usually uses immature green and white peppers or specific varieties, and after mild baking, retains some volatile oil. The content of the numbing substance mountain pepper is relatively low. It can reduce oral irritation during daily household use, especially suitable for the elderly, children, and those with gastrointestinal sensitivity. Sichuan peppercorns with a numbing degree of 100 have a sharp and long-lasting tingling sensation. When in contact with the tip of the tongue, they will produce a noticeable needle prickling sensation that lasts for several minutes. They are commonly used in heavy and spicy dishes such as boiled fish and spicy hotpot, and can create a strong taste impact. This type of Sichuan pepper is mostly produced in high-altitude areas. After the fruit is fully ripe, it is roasted at high temperatures, and the content of mountain pepper extract and volatile oil is extremely high. Professional chefs need to strictly control the dosage when using it. Excessive use may cause tongue paralysis or gastrointestinal discomfort. It is recommended that first-time users gradually adapt from a small amount. When choosing Sichuan peppercorns, in addition to paying attention to the degree of numbness, one should also pay attention to whether the color is bright and whether the particles are plump. Highly numbing Sichuan peppercorns are recommended to be sealed and stored away from light to prevent flavor loss. When using, low-temperature oil can be used to stir fry and stimulate the aroma. Ice sugar or honey can be used in daily diet to alleviate oral numbness. People with weak gastrointestinal function should avoid consuming high numbing Sichuan pepper products on an empty stomach. If there is an allergic reaction such as swelling of the lips and tongue, immediately stop consumption and seek medical attention.