We believe that Sichuan Pepper represents a culinary trend that will strike a chord with foodies everywhere. 50Hertz champions Sichuan Pepper as a bold new flavor for a global audience. This unique plant produces peppers with a floral aroma that will leave a pleasant tingling sensation on your tongue.
Our mission is to bring Sichuan Peppers from Chinese fields into kitchens and onto tabletops everywhere by offering premium products and exploring new uses for this undervalued spice.
Our Name - 50Hertz
When scientists at the Institute of Cognitive Neuroscience at University College London studied Sichuan Pepper, they found that the “frequency of the tingling induced by Sichuan Pepper was consistently at around 50 Hertz”, giving rise to our company’s name.
The tingling sensation is caused by a molecule called hydroxy-α-sanshool. While humans have nerve endings all over our skin, this aromatic molecule can only reach those nerve receptors where the skin is very thin, such as on the mouth and lips. This is why we experience a stimulating pleasant sensation when tasting Sichuan Pepper.
Sichuan Pepper (花椒 /hua jiao/ in Mandarin Chinese) brings a refreshing citrus-and-floral flavor to food. It doesn’t induce the characteristic heat, common in chili peppers and hot sauces; it is instead fragrant and aromatic, leaving a gentle tingling sensation with each bite.
While many know málà (麻辣), the quintessential flavor of Sichuan cuisine, especially “là”, the burning heat from traditional hot chili peppers, “má”, the delightful numbing sensation induced by Sichuan Pepper, is the undervalued flavor and sensation, and Sichuan Pepper, the unsung spice.
Many think that Sichuan Peppers are red, but there are actually red and green varieties. Red Sichuan Pepper has a warm, woodsy and citrusy aroma and has been used in Sichuan cooking for centuries, long before hot chili peppers first reached Sichuan in the 18th century. Green Sichuan Pepper, on the other hand, has only become popular in China in the past two decades - and is still rare in the United States. It has a dazzling aroma that recalls the sharp freshness of lime peel and goes particularly well with fish, seafood and noodles. The refreshing taste complements everything from Japanese ramen to Italian pasta to Peruvian ceviche.
Sichuan Peppers, red or green, are used in many forms. The most common is dried peppercorns. It is little known that Sichuan Pepper can be infused into rapeseed oil which preserves the aroma and potency for a long time. While dried Sichuan peppercorns are widely used in stir fry recipes, the infused oil provides a convenient means to experience this unique flavor as a condiment. A few drops go a long way.