Since we were so successful with identifying "bass leaves" as ivy gourd, we may be able to figure out what this spice is. Does anyone know?
Pat Tanumihardja of ediblewords.com came across it in Seattle, where a Lao farmer had used it in a sausage stuffing. Pat didn't taste it. It looks like Sichuan peppercorns but it's got a 3-point configuration like star anise (which has 8 points).
Also, what does it taste like and how can one use it?
Thanks!
Robyn says
Well, the black seeds make me think it's a variety of prickly ash. One is grown and used - dried and fresh - in north-easern Thailand, and the proximity to Lao leads me to guess it's the same thing (or another variety). In Thailand it's called makhwen and it's slightly smaller, and stronger, than Sichuan peppercorns. It also has just the slightest whiff of citrus to it. Fresh, it's pounded with other ingredients for a nam prik (dip) to eat with sticky rice and added to stir-fries and curries. Dr
Andrea Nguyen says
I think it's the same. Singapore-food expert Christopher Tan just wrote:
"I was in Laos last year, I saw big bunches of the mystery spice in every market I visited, sometimes dried, sometimes half-dried. I tasted it and found that the flavour is pretty much exactly like Sichuan peppercorns and sansho, so it's likely the same or a closely related plant. Laos has many many mystery spices, the hilltribe market in Vientiane had roots and barks and berries and wizened unidentifiable things in bewilde
Robyn says
Andrea - what do Hmong do with fresh prickly ash?
Lisa says
We put it in our pepper paste/sauce and we add it to a variety of dishes such as soups, steamed or grilled fish, seafood. We call it xyaab txob.
Andrea Nguyen says
Thank you Lisa for answering this question!
Andrea Nguyen says
I'm not 100% sure what the Hmong do. Their cooking is so simple. When I asked, I vaguely recall the person saying something like, "We just add it to food, taste it." When the zing came, the conversation focused on what my mouth was experiencing and that was that. Sorry I don't have more info.
Pat says
Thanks for the info, guys! Payment comes in the form of eternal gratitude and perhaps lunch the next time we meet?
Pat
Konjit says
I'm in Laos. I use it all the time. It is called "Mak Ken". The shop owner I buy from said " Mak means friut and Ken is its name." The flavor is lemon peppery and numbing. HHope this helps you.
Andrea Nguyen says
Thank you, Konjit!
me.yahoo.com/a/S8N7Z0MWssgkz_F_BGEginywfMK00Q-- says
Prickley Ash or Tingely is a great numbing pepper-flavour. I use the oil that is from China. It is great in such as MaPa Dofu as it is not gritty like the Sichuan peppercorns when pounded.
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