Archive link From the article: Serendipity strikes again, I was just discussing Buldak as a food remedy in this thread today. Heat is one of the basic flavors (Hot, Sour, Salty, Sweet is the title...
In the streets around Singapore’s touristy Bugis Market, at least 15 restaurants serving extra-spicy hotpot laced with Sichuan pepper have popped up in recent years, displacing the less-fiery Cantonese eateries that once dominated the area. An annual chile festival in Berlin, historically a hotbed of bland food, has grown from 500 participants in 2020 to more than 6,500 last year. In the US, “swicy”—a portmanteau marrying heat and sweet that’s trending on TikTok—is appearing on ever more restaurant menus.
Diners worldwide are increasingly seeking out palate-numbing foods that their parents or grandparents would rarely have considered—or even encountered. A 2024 survey by ingredient maker Kalsec found that two-thirds of consumers in a dozen major markets had jacked up the spice quotient of their meals in the previous year. One-third of China’s 1.4 million restaurants serve the peppery cuisines of Hunan or Sichuan provinces—which account for just over 10% of the mainland population. In the US, 95% of eateries feature at least one blazing menu item, with tongue-burning flavors creeping into pizza, burgers, beverages and even desserts, according to Datassential. “Spicy isn’t confined to traditional categories anymore,” says Claire Conaghan, an analyst at the research firm. “Heat travels well because it’s both familiar and adaptable.”
Serendipity strikes again, I was just discussing Buldak as a food remedy in this thread today.
Heat is one of the basic flavors (Hot, Sour, Salty, Sweet is the title of a great Southeast Asian cookbook) and it's kind of amazing to me that it's taken so long to catch on in Western countries.
The hottest Capsicum peppers, Zanthophyllum (Szechuan pepper), and Piper (peppercorn) species aren't frost tolerant or have longer annual growing seasons than temperate climates accommodate easily, so there's some culinary history behind the dearth of spice.
Oh, hey, an example where an Oxford comma would be handy. This threw me off, because the article too makes it sound as though Sichuan is spicy, but it has exactly zero Scoville Heat Units. It...
The hottest Capsicum peppers, Zanthophyllum (Szechuan pepper) and Piper (peppercorn) species aren't frost tolerant
Oh, hey, an example where an Oxford comma would be handy. This threw me off, because the article too makes it sound as though Sichuan is spicy, but it has exactly zero Scoville Heat Units. It definitely makes your mouth feel funny, and it makes all water taste like salt water, but it's strange to see the article equate that with heat.
They (the English world) really ought to have done a better job with names when they failed to differentiate between peppercorns and pepper.
To be clear, Sichuanese (and Hunanese) food is spicy. While Sichuan peppercorn gets its name from being the region's signature thing, food from those provinces also generally contains plenty of...
To be clear, Sichuanese (and Hunanese) food is spicy. While Sichuan peppercorn gets its name from being the region's signature thing, food from those provinces also generally contains plenty of chili (fresh, dried, pickled, chili paste, you name it). Sichuan peppercorn definitely contributes to the eating experience in many dishes, but there are plenty of Sichuanese dishes that don't contain it. An extra-spicy hot pot will definitely contain lots of stuff that contributes to a Scoville rating in addition to any Sichuan peppercorn.
Sichuan pepper (aka mala) is interesting in that I don't find it to be incredibly spicy, but it more has the property of providing a sort of numbing sensation while eating it. I have friends who...
Sichuan pepper (aka mala) is interesting in that I don't find it to be incredibly spicy, but it more has the property of providing a sort of numbing sensation while eating it. I have friends who love it because of that and others who especially hate it.
I haven't been to Singapore in awhile, but mala is also popular in Malaysia. I remember needing to look up what mala was the first time I came to Malaysia as I had never heard of it before then. Sichuan pepper has a history of being banned in the US due to a concern of a potential cross contamination of a type of citrus disease, ban was ended in 2005, but since then I don't think it penetrated into the US market. A global food trend could help with that and my tin foil hat makes me wonder if China decided to artificially create this trend on TikTok to help them export this food.
If you have mala near you, I'd suggest giving if a try. I enjoy it everyone and then, and find the sensation unique and a fun change of pace every now and then.
Hm, maybe it would seem more uncommon in, like, midwestern US or something where most of the "chinese" food is panda express, but generally sichuan/chengdu style food (e.g, very spicy, mala) is...
Hm, maybe it would seem more uncommon in, like, midwestern US or something where most of the "chinese" food is panda express, but generally sichuan/chengdu style food (e.g, very spicy, mala) is probably the most popular single regional type of Chinese food in the US (and in China, for that matter - Shanghai has more sichuan-style restaurants than Shanghai style restaurants last time I went), and has been for a while.
Yeah, the article itself even says that Sichuanese cuisine is super widely popular within China itself. In my experience outside China, anywhere with even a small Chinatown will doubtless have at...
Yeah, the article itself even says that Sichuanese cuisine is super widely popular within China itself. In my experience outside China, anywhere with even a small Chinatown will doubtless have at least one Sichuanese place. As someone who's in love with 鱼香 and can only imperfectly recreate it at home, I'm certainly not complaining about its existing (and apparently rising) popularity!
I got very lucky in the U.S. metro area where I grew up; there were Sichuan, Hunan, and Hainanese restaurants accessible, as well as Thai, Vietnamese, Ethiopian, Mexican, Korean, and regional...
I got very lucky in the U.S. metro area where I grew up; there were Sichuan, Hunan, and Hainanese restaurants accessible, as well as Thai, Vietnamese, Ethiopian, Mexican, Korean, and regional Indian. Pretty much any heat level you could desire.
These days, it's a several hour trip to reach anything like the same food diversity - you're not wrong about most of the U.S. Midwest leaning bland. I get most of my flaming hotness needs from my own cooking. But there are at least two restaurants where I live now that do passable hot pot, and that's not something I can easily make for a two-person household.
I grew up in Oregon near Portland and I'd never encountered it. It very well could be the Chinese restaurants I visited didn't serve it, or I just never noticed it as an option and my ethnically...
I grew up in Oregon near Portland and I'd never encountered it. It very well could be the Chinese restaurants I visited didn't serve it, or I just never noticed it as an option and my ethnically Chinese friends weren't fans of it.
I may have painted with too broad a brush from my limited experience
I similarly don't have the same spice tolerance problems with Sichuan peppercorns as with chilis, where I need to build up a tolerance to handle spicier food, and they're definitely a unique...
I similarly don't have the same spice tolerance problems with Sichuan peppercorns as with chilis, where I need to build up a tolerance to handle spicier food, and they're definitely a unique sensation. That said, I think it'd be hard to find a Sichuanese dish that is mala but not also hot from chilis.
I find that Sichuan pepper has flavor as well as mala, and I love that flavor. I wind up dusting many of the dishes I make (especially fried rice) with ground Sichuan pepper just to give the taste...
I find that Sichuan pepper has flavor as well as mala, and I love that flavor. I wind up dusting many of the dishes I make (especially fried rice) with ground Sichuan pepper just to give the taste a little extra something.
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From the article:
Serendipity strikes again, I was just discussing Buldak as a food remedy in this thread today.
Heat is one of the basic flavors (Hot, Sour, Salty, Sweet is the title of a great Southeast Asian cookbook) and it's kind of amazing to me that it's taken so long to catch on in Western countries.
The hottest Capsicum peppers, Zanthophyllum (Szechuan pepper), and Piper (peppercorn) species aren't frost tolerant or have longer annual growing seasons than temperate climates accommodate easily, so there's some culinary history behind the dearth of spice.
Oh, hey, an example where an Oxford comma would be handy. This threw me off, because the article too makes it sound as though Sichuan is spicy, but it has exactly zero Scoville Heat Units. It definitely makes your mouth feel funny, and it makes all water taste like salt water, but it's strange to see the article equate that with heat.
They (the English world) really ought to have done a better job with names when they failed to differentiate between peppercorns and pepper.
To be clear, Sichuanese (and Hunanese) food is spicy. While Sichuan peppercorn gets its name from being the region's signature thing, food from those provinces also generally contains plenty of chili (fresh, dried, pickled, chili paste, you name it). Sichuan peppercorn definitely contributes to the eating experience in many dishes, but there are plenty of Sichuanese dishes that don't contain it. An extra-spicy hot pot will definitely contain lots of stuff that contributes to a Scoville rating in addition to any Sichuan peppercorn.
Fixed that dang comma. I'm usually consistent in following Oxford style, but that one eluded me.
Sichuan pepper (aka mala) is interesting in that I don't find it to be incredibly spicy, but it more has the property of providing a sort of numbing sensation while eating it. I have friends who love it because of that and others who especially hate it.
I haven't been to Singapore in awhile, but mala is also popular in Malaysia. I remember needing to look up what mala was the first time I came to Malaysia as I had never heard of it before then. Sichuan pepper has a history of being banned in the US due to a concern of a potential cross contamination of a type of citrus disease, ban was ended in 2005, but since then I don't think it penetrated into the US market. A global food trend could help with that and my tin foil hat makes me wonder if China decided to artificially create this trend on TikTok to help them export this food.
If you have mala near you, I'd suggest giving if a try. I enjoy it everyone and then, and find the sensation unique and a fun change of pace every now and then.
Hm, maybe it would seem more uncommon in, like, midwestern US or something where most of the "chinese" food is panda express, but generally sichuan/chengdu style food (e.g, very spicy, mala) is probably the most popular single regional type of Chinese food in the US (and in China, for that matter - Shanghai has more sichuan-style restaurants than Shanghai style restaurants last time I went), and has been for a while.
Yeah, the article itself even says that Sichuanese cuisine is super widely popular within China itself. In my experience outside China, anywhere with even a small Chinatown will doubtless have at least one Sichuanese place. As someone who's in love with 鱼香 and can only imperfectly recreate it at home, I'm certainly not complaining about its existing (and apparently rising) popularity!
I got very lucky in the U.S. metro area where I grew up; there were Sichuan, Hunan, and Hainanese restaurants accessible, as well as Thai, Vietnamese, Ethiopian, Mexican, Korean, and regional Indian. Pretty much any heat level you could desire.
These days, it's a several hour trip to reach anything like the same food diversity - you're not wrong about most of the U.S. Midwest leaning bland. I get most of my flaming hotness needs from my own cooking. But there are at least two restaurants where I live now that do passable hot pot, and that's not something I can easily make for a two-person household.
I grew up in Oregon near Portland and I'd never encountered it. It very well could be the Chinese restaurants I visited didn't serve it, or I just never noticed it as an option and my ethnically Chinese friends weren't fans of it.
I may have painted with too broad a brush from my limited experience
I similarly don't have the same spice tolerance problems with Sichuan peppercorns as with chilis, where I need to build up a tolerance to handle spicier food, and they're definitely a unique sensation. That said, I think it'd be hard to find a Sichuanese dish that is mala but not also hot from chilis.
I find that Sichuan pepper has flavor as well as mala, and I love that flavor. I wind up dusting many of the dishes I make (especially fried rice) with ground Sichuan pepper just to give the taste a little extra something.