Sichuan Peppercorns and Beyond: The Heart of Hotpot Seasoning

What Makes Hotpot So Tasty? 

And you may have wondered why hotpot is so extremely yummy? It’s not only the fresh ingredients and the hot soup that makes it special. And there are fabulous seasonings that will truly enhance the dish! Every region of China has its unique hotpot seasonings, and every region has its uncommon flavors that differentiate itself from one another. Today we are going to talk about a very trendy spice. We'll find out just how important it is in making hotpot taste great. 

The Magic of Sichuan Peppercorns 

Do you ever taste peppercorns from Sichuan? If you haven’t, then you are really missing out on something great! These tiny peppercorns are essential hotpot seasoning, because you have this buzzing in your mouth. This sensation counteracts the heat delivered by spicy chili peppers, enhancing the dish. Combining it with other spices like ginger, garlic, and green onions creates an aroma and flavor symphony that will only enhance your hotpot experience. 

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Hotpot is gaining popularity worldwide, and people are getting creative with seasoning it. Sichuan peppercorns are the mainstay of many seasoning mixes, but others like to supplement them with different spices to create new exciting flavors. Some mixes, for instance, contain cumin, star anise and fennel seeds. Since you really love spicy food, you may also add additional chili peppers into your hotpot seasoning. But if you prefer a milder flavor, just leave out some of the Sichuan peppercorn. There are no right or wrong ways to season your hotpot, and should mix and match different ingredients until you find the perfect blend that you love best. 

What Are Sichuan Peppercorns? 

In fact, Sichuan peppercorns aren’t peppercorns at all. They are the berries from the plant Prickly Ash. Sichuan peppercorns have been a staple of Chinese cooking for, literally, centuries. They’re known for being good for you. Sichuan peppercorns are supposedly good for digestion, work to enhance blood circulation and even serve as a painkiller. Sichuan peppercorns are very important in hotpot because they can help the soup stay fresh for a long time. (That’s part of the reason hotpot is so beloved in China; it doesn’t just taste good, it’s good for you.)