Parameters
Temperature
180°C optimal
150°C to 200°C range
Medium-low heat to prevent burning
Time
7 minutes
5 minutes – 10 minutes
Equipment
Wok or large skillet with at least 3-4 inches depthCutting boardKnifeMeasuring cups and spoonsSpice grinder or mortar and pestle
Sensory Profile
Aroma ()
PungentSmokySavoryAromatic
Compounds: Capsaicin, Hydroxy-alpha-sanshool, Allicin, Esters
Taste
UmamiSpicySour
Texture
SmoothVelvetySlightly numbing
Wine Analogy
A bold, tannic Syrah with peppery notes
Coffee Analogy
A dark roast with chili-infused chocolate undertones
Perfume Analogy
Spicy oriental fragrances with citrus top notes