"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-04-2006, 04:14 AM   #1
Senior Cook
 
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
Will Szechuan pepper work in a pepper mill?

I've just bought some whole Szechuan pepper (which apparently isn't a real member of the pepper family) in an Asian supermarket.

It is labelled Zanthoxylum, which fits in with what my Web search says it should be.

Anyway, my pepper mill (a Peugeot) happily grinds a mixture of white, black, and red peppercorns. And the red ones aren't "real" pepper either.

My question is this: when my pepper mill is nearly empty, can I blend in some of the Szechuan pepper with the other types of pepper, or might this clog up the mill and leave me frustrated?

Best regards,
Alex R.

__________________

__________________
AlexR is offline   Reply With Quote
Old 06-04-2006, 07:11 AM   #2
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I haven't used Sz. pepper in a long time, but it seems I do remember it's a little 'softer' than other pepper berries? If so, you're right, it would clog up the pepper mill. When I used it, I either mashed it in a morter and pestle, or just used it whole in a recipe.
__________________

__________________
marmalady is offline   Reply With Quote
Old 06-05-2006, 04:21 PM   #3
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I did it and don't remember it being a problem. I'm probably not as fussy as some, though.
__________________
Claire is offline   Reply With Quote
Old 06-05-2006, 04:27 PM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I think you're probably going to have to experiment, as it will probably depend on how dry they are. I've found this to be true with red/pink peppercorns as well - sometimes they're a bit soft for use with a peppermill; sometimes they're just fine.
__________________
BreezyCooking is offline   Reply With Quote
Old 06-05-2006, 07:50 PM   #5
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
The only advice I can give is to try it and see. The ones being imported into the US these days, since they lifited the ban on their import last year, are probably dryer than what may be found in other parts of the world since they have to go through a heat treatment process to kill a bacteria they carry that attacks cirtus crops.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:57 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.