Mrica Sichuan

Mrico Sichuan ( Chinese ) (uga mrica Szechuan, mrica Szechwan, abu cucuk Tionghoa, mrica Tionghoa, mrica rotan, lan mrico mala ^[1] ) minangka rempah-rempah sing umume digunakake ing masakan Sichuan ing Provinsi Sichuan kidul-kulon China. Yen dipangan ngasilake efek nyenyet, mati rasa amarga ana hidroksi-alpha sanshool ing lada. ^[2] Biasane digunakake ing masakan Sichuan kayata mapo doufu lan pot panas Chongqing, lan asring ditambahake karo mrico cabai kanggo nggawe rasa sing dikenal minangka málà ( Chinese "numb-spiciness"). ^[3]

Sanajan jenenge, mrica Sichuan ora ana gandhengane karo mrica ireng utawa mrica cabai . Kalebet ing genus global Zanthoxylum ing kulawarga Rutaceae, sing kalebu jeruk lan rue . ^[4] Spesies sing gegandhengan digunakake ing masakan ing sawetara negara liyane ing Asia .

Sanajan jenenge, mrica Sichuan ora ana gandhengane karo mrica ireng utawa mrica cabai . Kalebet ing genus global Zanthoxylum ing kulawarga Rutaceae, sing kalebu jeruk lan rue . ^[5] Spesies sing gegandhengan digunakake ing masakan ing sawetara negara liyane ing Asia .

Referensi

↑ Wei (15 December 2019). "Sichuan Pepper: Your Questions Answered". redhousespice.com. Dibukak ing 6 October 2020.
↑ Holliday, Taylor (23 October 2017). "Where the Peppers Grow". Slate.com. Dibukak ing 15 October 2020.
↑ Gritzer, Daniel; Dunlop, Fuchsia (13 January 2020). "Get to Know Málà, Sichuan Food's Most Famous Flavor". seriouseats.com. Dibukak ing 15 October 2020.
↑ Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808. Dibukak ing 15 October 2020.
↑ Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808. Dibukak ing 15 October 2020.

[1] Wei (15 December 2019). "Sichuan Pepper: Your Questions Answered". redhousespice.com. Dibukak ing 6 October 2020.

[2] Holliday, Taylor (23 October 2017). "Where the Peppers Grow". Slate.com. Dibukak ing 15 October 2020.

[3] Gritzer, Daniel; Dunlop, Fuchsia (13 January 2020). "Get to Know Málà, Sichuan Food's Most Famous Flavor". seriouseats.com. Dibukak ing 15 October 2020.

[4] Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808. Dibukak ing 15 October 2020.

[5] Zhang, Mengmeng; Wang, Jiaolong (October 2017). "Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology". International Journal of Molecular Sciences. 18 (10): 2172. doi:10.3390/ijms18102172. PMC 5666853. PMID 29057808. Dibukak ing 15 October 2020.

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