For me I get an intense and nice smell/ flavor of citrus. I can’t pinpoint it, maybe Mandarin. I do not get any kind of numbing / electric feel from it. I have made identical dishes where the only variable is Sichuan Pepper and the result is the same, for me. Some others have a very different experience. I really like the smell and flavor, but I have frankly fucked a few people over when I put in in various dishes or homemade Shichimi .
How do you experience this taste/sensation? And are you a Supertaster?
Reference:
Supposedly fresh, with a recent date, from different suppliers. I always buy whole and grind as needed.
I have been using them for years so this wasn’t a one time occurrence. Eating them in restaurant dishes is the same. They just don’t seem to do to me what they do to others.
OK, let me say that in my experience, you are the odd one out with this one. Well, for some people, chilantro tastes like soap, and for me caraway seeds is something that should not be put in food. But not feeling the sichuan pepper effect is something I have not heard of before.
Cilantro is delicious, one of my favorite flavors. Caraway seed is horrible stuff, I can’t even say why, it’s just bad. Brussel sprouts taste like metal, as does canned pineapple, fresh pineapple less so especially if it is grilled.
I wish I got that sensation from Sichuan Pepper that everyone else seems to get. I still love it for its (to me) citrusy flavor.
With caraway, the reception varies very much. There are people who barely taste the flavour, and therefore add generous amounts to a dish. I, on the other hand, can nearly taste it when I see a picture.
I remember a crispy roll with caraway seeds on top. It was among the bread roll selection at a hotels breakfast buffet. Somehow, this flavour managed to infuse the other crispy rolls. And yes, crispy rolls topped with caraway seeds seems to be a valid breakfast item in Bavaria and Austria.