What is the difference between pepper oil and Sichuan pepper oil?

Maybe many people don't pay attention to the difference and understanding of Sichuan pepper oil or numbing pepper oil when using them, but in fact the two are different. Sichuan pepper oil usually plays a role in removing fishy smell, and the numbing smell will be stronger after cooking. However, if numbing pepper and Sichuan pepper are used for cooking, the taste will be stronger and more pungent, but the effect of removing fishy smell is also relatively high.

1. Sichuan pepper

Famous Sichuan peppercorns are mainly produced in the northwest and southwest, such as "Dahongpao". There are more Sichuan peppercorns, and Sichuan peppercorns are of better quality. Sichuan peppercorns are sold all over the world. People in the northwest only put a little peppercorns when cooking beef and mutton to remove the fishy smell, and the amount used locally is very small. People in the northwest add Sichuan peppercorns when cooking beef and mutton to remove the mutton smell, so that you can't taste the spicy taste after cooking. Most parts of China are accustomed to using Sichuan peppercorns, but are unaware of the existence of Ma peppercorns and Sichuan peppercorns. It is better to choose Sichuan Hanyuan peppercorns for pepper oil.

2. Peppercorns

Authentic Sichuan hotpot uses peppercorns. The peppercorns that go with it are even more particular, and only the peppercorns produced in Guizhou can produce that special numbing flavor. The peel of this kind of pepper has a special aroma and a strong and long-lasting numbing taste. The boiled fish made with Guizhou's "bullet-head" peppers and Guizhou peppercorns tastes spicy and fragrant, and is by no means dry and spicy. Sichuan pepper is red and Sichuan pepper is yellow. The best peppercorns in China are produced in the northwest. Due to its geographical location, Shaanxi Hancheng pepper has the strongest and most fragrant flavor and is the largest pepper production base in the country.

3. Sichuan pepper

Peppercorn is a native tree species of Mount Emei and a specialty economic crop. A native tree species, it gets its name from its emerald green fruit and spreading vine-like branches. It is a tall deciduous shrub with strong vigor, spreading branches, and huge broad wings on the leaf axis. The fruit is green when fully ripe, and its fresh fruit has a unique flavor with rich fragrance and lingering numbness. Sichuan peppercorns have a unique aroma that Sichuan peppercorns do not have. Their numbing taste is milder than that of Sichuan peppercorns and they do not irritate the throat or stomach, or cause choking or getting angry. Wanfo Sichuan Peppercorn Oil uses a combination of traditional refining and high-tech extraction technology in the production process. It does not contain any additives or preservatives and is a truly pure natural and healthy condiment.