Szechuan Cuisine - Some Like it Hot

What makes Szechuan cuisine so special? Many people believe the secret ingredient is Szechuan peppercorn: the reddish-brown berry is famous for the numbing sensation it causes around the mouth. But that’s not the whole story. It’s the marriage of Szechuan peppercorn with hot chili peppers that gives Szechuan cuisine its fiery appeal.
Why? It all comes down to the relationship between cuisine and climate. Hot, humid climates like Szechuan province call for food that is both hot and highly spiced. The combination of chiles and Szechuan peppercorn fits the bill perfectly. The heat in the chili peppers stimulates the palate, making it more receptive to other tastes. Meanwhile, Szechuan peppercorn’s numbing sensation reduces the impact of chili pepper heat, leaving diners free to appreciate the capsicum’s intense, fruity flavor. Together, the two spices produce the “numbing fire” found in classic Szechuan fare such as Chicken with Orange Peel and Bang Bang Chicken.

_{Dried Chiles Photo © copyright 2006 by Rhonda Parkinson, licensed to About.com, Inc.}