How spicy a food can you eat? 

If you are familiar with China and Chinese food, you must know that people in some provinces, including Hubei, Hunan, Sichuan, Yunnan and Guizhou, love spicy dishes. People from southwestern Sichuan Province even have a pepper species named after their hometown: the Sichuan pepper. Interestingly, the Sichuan pepper is not all that spicy.

Peppers are usually flaming red; while the Sichuan pepper is a greenish brown color. The edible part is its seeds. Netizens accurately describe the taste of the pepper as "a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth." The numbness is believed to be caused by hydroxy alpha sanshool molecules in the Sichuan pepper. If you are not used to it, try avoiding chewing the peppers: chewing it may boost the flavor.

As the name suggests, the Sichuan pepper is widely used in Sichuan cuisine, as well as its neighboring Chongqing Municipality. Local cuisine creates a "numbing-spicy" flavor by combining Sichuan and chili peppers. Next time when you order Chinese food, try Chongqing hot pot or Sichuan mapo tofu! 

The Sichuan pepper is also used in aromatherapy. In ancient China, queens and concubines favored by emperors were given a special treatment: their bedroom walls were hollow and filled up with dried Sichuan pepper. It was believed to be good for health; but no one knows whether the women in the palaces liked it…

China's Flora Tour

From the wetlands along the coast to the dense rain forests hidden in the southwest of China, all boast an array of plant species. In this series, we will go on a tour to learn about some of the most iconic flora in different provinces and see how they live in harmony with the local climate and topography. 

(Cover image via VCG, designed by CGTN's Jia Jieqiong)

(If you want to contribute and have specific expertise, please contact us at nature@cgtn.com.)