The New York Times published a deeply insightful and well-researched article dedicated to Sichuan peppers, written by the incredible Ligaya Mishan. This is our third feature in The New York Times—the previous two can be found here and here.
We are so grateful that Ligaya, one of the most brilliant food writers, took an interest in our hometown spice and graced it with her poetic prose. On a personal level, it’s particularly encouraging because, let’s be honest, starting a business to introduce a completely new sensation to the world can sometimes feel a bit...crazy. But this article really digs into why we may just be onto something special.
The Life-Affirming Properties of Sichuan Pepper: The mouth-numbing spice — more popular than ever in the West — remind us why we seek out unfamiliar tastes.
All of the Sichuan peppers featured in the article are from 50Hertz. The photos are stunning, and the “pins and needles” concept captures the elusive tingling sensation we've often struggled to visualize.
There are many great quotes, like: “More and more Americans are seeking out Sichuan pepper... Yes, it has appeared in a sauce on the $365 tasting menu at New York’s Eleven Madison Park, but also in a sauce released nationally by McDonald’s last fall... Chefs, bakers, mixologists, and baristas across the United States are experimenting with nontraditional uses for the spice.”
I’ve also translated the article into Chinese and shared it with our farmers in Chongqing, Sichuan, and Gansu. They never imagined their harvest would be celebrated on such a global stage.
It's a long read, so I’ve attached a few key excerpts. Please feel free to share it with your food and adventure-loving friends and family.
Tingly,
Yao, The Sichuan Pepper Guy
