spice

Sichuan peppercorn

2 g1 teaspoon

6 g1 tablespoon

0 g1 berry

About 2 g per teaspoon; one berry about 0.01 g.

Nothing really gives Sichuan peppercorn’s numbing, citrus tingle; these are flavour approximations only.

• 
  Black peppercorn

  Use 70% of the weight, crush coarsely. Gives heat and aroma but none of the numbing, citrus tingle.

• 
  Ground black pepper

  Use 50–60% of the weight; stir in near the end. Simpler heat, no tingle.

• 
  Star anise

  Use 20–25% of the weight, ground. Adds a citrus-anise note but not the numbing effect.

Goan Dalicha Ras

Spicy Turmeric Dal with Sichuan Pepper

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Spiced Lamb Curry with Charred Green Chillies and Onions, Coconut and Kolhapuri Spices

Konkani Keerla Ambat

Bamboo Shoot Curry with Sichuan Pepper, Chilli and Tamarind