a kind of general neurological confusion.
The Chinese and Japanese versions of this
spice are different. Chinese Sichuan
peppercorns are always toasted, so their citrus
affinities are overshadowed by browned,
woody notes that go well with meats. Japanese
sansho is distinctly lemony, and is used to
mask or balance the fattiness of some fish and
meats. These spices are almost always used as
part of a mixture.
Sandalwood Sandalwood is more familiar in
incense than in foods, but the roots and
heartwood of the tree Santalum album are
sometimes used in India to flavor sweets. Its
aroma comes mainly from santalol, which has
woody, floral, milky, musky qualities.
Some Relatives of Pepper
There are about a thousand different
species in the genus Piper, and many
relatives of Piper nigrum have been also