Sichuan pepper is not only a commonly used seasoning, but also a good traditional Chinese medicine. Many people have the habit of adding Sichuan pepper to their dishes. So, what are the benefits of Sichuan pepper?
Warming the Middle and Dispelling Cold
Sichuan pepper has a pungent taste and warm nature. According to traditional Chinese medicine, the pungent taste can disperse and move, promoting the dispersal of external pathogens and the circulation of Qi and blood. The warm and hot nature of Sichuan pepper can alleviate or eliminate cold symptoms, providing relief for conditions such as cold pain in the epigastrium, rheumatic pain, and external symptoms caused by pathogenic factors.
Reducing Swelling and Relieving Pain
The pungent and warm nature of Sichuan pepper can open up blood vessels, promote blood circulation, and help disperse local blood stasis, thus relieving pain. It can be used to treat conditions such as limb swelling, initial stage of painful swelling, and redness, swelling, and heat caused by Qi stagnation and blood stasis.
Dispelling Wind and Activating Collaterals
The dispersing and moving properties of the pungent taste can regulate meridians and collaterals. The pungent and warm nature of Sichuan pepper can promote the circulation of meridians and blood vessels, expel wind, cold, and dampness, and help alleviate symptoms such as rheumatic pain and cold obstruction of meridians.
Antibacterial and Anti-inflammatory Effects
Sichuan pepper contains volatile oil, which has inhibitory effects on 14 common Gram-positive and Gram-negative bacteria, as well as pathogens such as Staphylococcus aureus, Streptococcus pyogenes, and Streptococcus pneumoniae.
Preparing Sichuan Pepper
Sichuan Pepper Pickled with Chopped Pepper
Ingredients: 200g Sichuan pepper, 10g chopped pepper, salt, garlic cloves, light soy sauce, and sesame oil as needed.
Instructions:
1. Wash the Sichuan pepper and drain the water. Place it in a bowl.
2. Add minced garlic and salt.
3. Then add light soy sauce, sesame oil, and chopped pepper.
4. Stir well.
Steamed Stone Fish with Sichuan Pepper
Ingredients: 1 stone fish, 1 teaspoon Sichuan pepper, 3 spring onions, 1 piece of young ginger, 1 red chili pepper, 3-4 bay leaves, 1 tablespoon rice wine, 2 tablespoons fish sauce.
Instructions:
1. Cut the young ginger into slices, shred the rest, cut 2 spring onions into sections, and shred 1 spring onion. Remove the seeds from the red chili pepper and shred it.
2. Mix rice wine and fish sauce in a container.
3. Place ginger slices on a steaming plate, then place the stone fish on top.
4. Put a little ginger shreds, Sichuan pepper, bay leaves, and spring onion sections in the fish belly.
5. Place ginger shreds and Sichuan pepper on top of the fish, and pour the mixture of rice wine and fish sauce over it.
6. Steam the fish for about 10-15 minutes after the water in the steamer is boiling.
7. Garnish with shredded spring onion and chili pepper before serving.
