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How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours
(www.theguardian.com)
this post was submitted on 02 Dec 2023
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Science of Cooking
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Oh cool, do you get any of the fizzy/numbing/sweet flavours from the article? Also the rose one sounded hella interesting and I'd like to try beer flavour too- have you tried those?
(I don't live in the US.)
If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.
I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)