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Place the chiles in a large glass container, add the vodka/neutral, and cap tightly. Let stand at room temperature for 48 hours, shaking gently once or twice a day. Taste for the preferred flavor and heat intensity, allowing it to infuse for up to 2 more days if needed.
(Do not allow it to infuse any longer than 2 weeks, or a bitter flavor can develop)
Strain the infusion, cap tightly, label, and refrigerate (optional) until ready for use or to serve.
Makes a damn good Bloody Marys.
Add the peppercorns to the vodka/neutral and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Bottle in glass with a lid and store in a cool dark place.
Depending on the peppercorns used the flavor varies but still can be used in a Bloody Mary recipe with good results... a different sipping flavor for vodka
Comments
Peppercorn infusion via GB4 rocks! Maserate post infusion if desired for heat.
Freshness of the peppercorns is important.
I'm more like I am now than I was before.
Still waiting for someone to do a Sczechuan peppercorn infusion.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
From what I see, szechuan peppercorn can be quite a variety of things. Do you have one that you are partial to?
I'm more like I am now than I was before.
Seems wiki says there's a few but the main Chinese ones are above. I just get the pods by the kilo and they are labelled as szcechuan peppercorns.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Ordered some z. simulans to research with from Monterey Bay.. the zanthoxylum Bungeanum is a bit harder to get... wiki calls it northern china peppercorn
wiki says the species of z. make a good bonsai tree!
They also had this come up under the search for zanthoxylum simulans at Monterey
Prickly ash bark - wild crafted - cut & sifted
Also known as Northern Prickly Ash, Szechuan Pepper, Yellow Wood and Toothache Tree, prickly ash is woody shrub in the citrus family native to eastern and central North America. While the soft, blond wood isn’t suitable as timber, the chopped bark is tinctured for topical use. Prickly ash bark was also an ingredient in the herbal bitters formula promoted by the 17th century American botanist, John Bartram.
Pepper tree - Schinus molle var. areira
We have these ones grown round here as street trees. I've always thought that the peppercorns look the same as the szcechuan ones i buy.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Szechuan Pepper Whole - Zanthoxylum bungeanum
Peppercorns, Szechuan - 8 Oz @ Amazon
They are a bit cheaper here in Australia from the spice shops online if you buy bulk ~ $30-40 a kilo.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
make sure it isn't Schinus Terebinthifolia.. aka Brazillian Pepper!