Description
Controlled drying and roasting of Sichuan peppercorns to develop citrus aroma and numbing sensation.
Technical
Drying at 60–80 °C reduces moisture below 6 % while preserving volatile monoterpenes such as limonene and linalool. A brief roast at 120–150 °C extracts additional sesquiterpenes, balances piperine retention, and activates hydroxy-α-sanshool, which triggers TRPA1/TRPV1 ion channels for the characteristic tingling.
Science
Primary Reaction
Thermal extraction of volatile oils combined with mild Maillard‑type reactions that release monoterpenes, sesquiterpenes and preserve piperine and hydroxy‑α‑sanshool
Sensory Profile
Aroma ()
citrusylemonyfloralspicyearthywoodyherbalpungentbrightwarm