The question is how to release the capsaicin (the "la' or heat) from chilis and whatever is in Sichuan peppercorn that provides the "ma" they re famous for. I tried to simmer them in oil but was unsure the proportions, heat and time. Any guidance? @fuchsiadunlop Others?

2:34 PM ยท Nov 30, 2018

0
0
0
0