scallion, Ginger, Garlic, and Sichuan Peppercorn

Taste & Role

These aromatics are typically chopped or smashed and bloomed in hot oil at the start of cooking to perfume the entire dish. They also appear in marinades, braising liquids, dipping sauces, and cold-dressings, where they mellow harsh or gamey notes in meat and fish. Sichuan peppercorn is often added whole or ground to lend its signature numbing tingle to the mix.