sezechuan peppercorns are weird ungh

i picked them from wild bushes irl many times, but the little black balls inside dont even crush well in a mortar and pestle and if you bite into one while eating its over the top. they also dont keep long unless theyre dried, and when theyre dried theyre not as fragrant.


i kinda dont bother using them, like do i just use the husk or what?

i also never even tried mala tang like ever, not even mala ramyen

the key to cooking is to put pine nuts and capers on everything

baklava used to have fancy grade nuts in it like pistachios and pine nuts, nowadays most baklava i see is arab shit and is made with walnuts and the most uninspired syrups

pine nuts cost more than cocaine it's crazy