Talk:Sichuan pepper

message: This chemical is attempting to link to the Wiki article of the same name, but it does not exist. However, this chemical is described and pictured later in the article. Consider removing the details of the chemical and creating a new article focused on hydroxy-alpha-sanshool.  —Preceding unsigned comment added by 158.35.225.228 (talk) 15:46, 11 February 2008 (UTC)
thread_title: hydroxy-alpha-sanshool

message: There appears to be more than one species involved here.  I left that part alone pending more research.  WormRunner 06:44, 2 Mar 2004 (UTC)
replies: text: Bozhou Jingdao Medicine gives Zanthoxylum schinifolium Sieb[old?] & Zucc. for . Wikipeditor 01:02, 30 March 2006 (UTC)
thread_title:  More than one species? 

message: This plant is often said to be called faa jiu.  What is this?  Is seems to be a pronunciation of 花椒, but in what language/dialect?  I've looked it up in Cantonese, and 花椒 is apparently pronounced faa1ziu1 in that language.  Close, but not quite.  Is the z/j different simply a matter of different transcription systems in use?  Or is faa jiu perhaps in Sìchuān dialect?  I know they often say f where Standard Mandarin has f.  For now, I have just put "in some dialects".
Chameleon 12:55, 16 Nov 2004 (UTC)
thread_title:  Faa jiu 

message: Well, I am familiar with the dialects you mentioned(Cantonese, Sichuan dialet and sure, mandarin). I belive your spelling faa jiu is translated from Cantonese. In Chinese viewpoint, Sichuan dialect is a type of 'northern dialect', that is, a type of mandarin. They never pronounce 花 like 'faa', they pronounce 'hua', it(using h instead of f) is a characteristic among all types of northern dialect. 
And to me, the pronunciation of Cantonese sounds like 'jiu' not 'ziu'. But who knows, as long as I know, spelling Cantonese in latin letters are not normalized in Guangdong. So j and z may be another example of tsinghua and qinghua(old version of 清华 and the normalized version).I don't know where you found the spelling. In Guangdong, we usually don't use latin letters to spell Cantonese. While in HongKong, they do.
--Purpureleaf 16:58, 6 September 2005 (UTC)
replies: text: I have a recording of a Sichuan person reciting the story 庄子和蝴蝶, and she says "fudie" instead of "húdié".  So, I thought that "f" for "h" might be common in that province. — Chameleon 15:50, 7 September 2005 (UTC)
replies: text:  In Southern and South Western China it's common to merge f and h, and also l and n, eg fulan instead of Hunan. LDHan 13:51, 10 April 2006 (UTC)
thread_title:  About Faa jiu 

message: Is sansho (Sichuan Pepper) used in Japanese cuisine other than in shichimi togarashi?  If so, how?  Badagnani 04:18, 12 November 2006 (UTC)
replies: text: According to the latest issue of Saveur (issue 100), which featured an article on the sansho in their 'Fare' section, it is often used to kick up noodle soups and the berries are often added whole to hot pots. ICXCNIKA 02:01, 17 March 2007 (UTC)
thread_title:  Japanese use of sansho 

message: Huajiao is definitely used in five-spice, but as there different versions of five-spice, no doubt there are some people who don't include huajiao. The main ingredients of five-spice are ba1jiao3 (star anise), rou4gui4 (cassia) and hua1jiao1. LDHan 17:45, 12 November 2006 (UTC)
thread_title:  Huajiao in five-spice 

message: describes one key component of it!-Stone 09:45, 7 February 2007 (UTC)
thread_title: Sanshool

message: This is not true.
It is very often added at the beginning, when the oil gets hot.  The husks are scooped out after they have been toasted by the hot oil and have released their flavour, preventing them from being crunched by the diner.
It is also an important ingredient in Chonqing-style huo guo (hot pot) condiment, and, in this important regional dish, is added FIRST.  HedgeFundBob 16:15, 15 March 2007 (UTC)
replies: text: It is great to have editors here who have deep knowledge of Chinese regional cooking styles.  Did you live in Sichuan?  I'd say that the original editor may have added that they are added at the last moment from person experience of a particular dish where that is done (any idea which one that might be?), but if you know that other dishes add it first, you should add this to the article.  Badagnani 17:18, 15 March 2007 (UTC)
thread_title:  "It is generally added at the last moment." 

message: Should Zanthoxylum ailanthoides also be discussed here? Badagnani 08:07, 26 October 2007 (UTC)
thread_title: [[Zanthoxylum ailanthoides]]

message: The Japanese Wikipedia makes the (unreferenced) claim that sansho proper is Zanthoxylum piperitum ("Japanese pepper"), and huajiao is only Zanthoxylum bungeanum (Jp. 華北山椒 kahoku-zansho).  Any comments? Jpatokal (talk) 06:26, 11 February 2009 (UTC)
replies: text: Jpatokal is right. I performed a google search on "hua jiao/ huajiao" on books in print it is identified as Z. bungeanum in practically all serious books, some relating to food plants, other on chemistry, other on its Chinese traditional medicine, and endorsed too by Chinese authors. However, some cooking references that turned up in the search lump the two spices into one species, and in fact that is what I recall reading in the past. Anyway, I have revised this article a wee in reference to what I read on these books online, but will defere to others more knowledgeable in Chinese and the botany or ethnocuisine of China.  Since my native language is ja, I'll concentrate on initiating a separate article for the Japanese pepper or Sanshō (spice). --Kiyoweap (talk) 19:07, 27 March 2012 (UTC)
thread_title:  Sichuan pepper vs sancho 

message: The current version sources some website based in Austria for its information, but I believe the information specious, since I don't think the information squares with some of the printed books I browsed online. Howsobeit, I'll leave that debate to others. </br>
I think there is also a need here to distinguish how a scholar or serious student would refer to a plant from, what various purveyors would call it when trying to market it, since enterprising sellers have no compunctions about using whatever name earns them the most buck unless they are barred by some truth in labeling statutes.</br>
And I want to point out is that the prickly ash (Zanthoxylum americanum) is endemic (native) to North America, and is being sold by some native medicine / folk remedy type outfits as "dried prickly ash", but this should not be represented as being "Szechuan pepper".</br>
As a sidenote, the giant swallowtail (Papilio cresphontes) uses the prickly ash as host plant, just as sansho is one of the plants that the caterpillar of the ordinary swallotail of Japan (Papilio xuthus) feeds on. --Kiyoweap (talk) 19:44, 27 March 2012 (UTC)
thread_title:  Accuracy of the Names section 

message: "Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. According to Harold McGeein On Food and Cooking, second edition, p429 they are not simply pungent"
What does "sets the stage" mean?  This is ambiguous and should be rephrased.  Is this claim made in "On Food and Cooking?"  Also, that source should be cited in the conventional way.  Shiggity (talk) 00:43, 7 February 2014 (UTC)
replies: text: Also needs more cites.  The Sichuan pepper I have bought locally (Chinatown, Victoria BC) tends to be less lemony than common black pepper and more coriander-like. D Anthony Patriarche (talk)  —Preceding undated comment added 08:47, 30 March 2017 (UTC)
thread_title:  Clean up this paragraph 

message: The labeling of the bottle of oil in the picture is of sesame seed oil, as is the Pinyin "máyóu" in the caption.  — Preceding unsigned comment added by 192.33.28.217 (talk) 20:17, 4 May 2018 (UTC)
thread_title: Incorrect picture of oil

message: Based on talk page topics and missing citations on the page itself, I've significantly revised the Sichuan pepper page. I focused on streamlining and corroborating text using citations from Chinese researchers and cooks (+ other Asian regions as appropriate), but as I'm neither an accomplished cook nor someone who grew up around Sichuan cuisine it would be ideal to have a more expert review of the page.  Mozby (talk) 17:47, 16 October 2020 (UTC)
replies: text: Amazing job on the citations. I also really enjoyed your oped. HAlcibiades979 (talk) 22:53, 23 October 2020 (UTC)
replies: text: Seconded -- incredible to read about your energy and the philosophy behind your editing.  Inspiring!  -- Michael Scott Cuthbert (talk) 23:37, 23 October 2020 (UTC)
replies: text: It is the constant effort of all us us who see things here and say, “hey, I could do better than that” that produces the continuous improvement that makes Wikipedia such a valuable resource. I also clicked through from your NY Times piece which was really compelling. Thanks! Ray Trygstad (talk) 03:31, 24 October 2020 (UTC)
replies: text: Thanks for your article. I am an amateur compared to you, and have stuck to article of which I have firsthand knowledge, but I also cherish the feeling of setting the record straight. Mfrphoto (talk) 08:26, 24 October 2020 (UTC)

text: I enjoyed it too.--Wehwalt (talk) 18:48, 24 October 2020 (UTC)
thread_title:  Revised page