Szechuan Buttons are little yellow flowers that cause a stimulating electric tingling sensation on the tongue. They are also sometimes called toothache flowers, buzz buttons, or Sechuan buttons. The main use of the Szechuan buttons is in various cocktails where they add a carbonation-mimicking effect, and they are also a lovely compliment to raw fish and sashimi dishes and frozen desserts. It would be a pleasant culinary surprise for your guests at upcoming holiday parties, and you can find this unique ingredient at Marx Foods.
Szechuan Buttons are actually native to Brazil, so I've decided to try them with two Brazilian specialties. First, I mixed the flower petals into a Papaya Cream, a frozen dessert, containing papaya, ice cream, and Creme De Cassis.
I also made Batida de Natal, a sweet cocktail with condensed milk that is traditionally served for Christmas. I loved the cooling tingling sensation that the Szechuan buttons added to these concoctions.
Papaya Cream (inspired by the Papaya Cream I once had in Fogo de Chao).
Ingredients: (2 servings)
About 1 1/2 cup papaya chunks
3 vanilla ice cream scoops
2-3 tablespoons Creme de Cassis
4 Szechuan buttons
Directions:
In a blender, mix papaya, ice cream, and creme de cassis until smooth. Swirl the petals of two Szechuan buttons. Pour into bowls or glasses and sprinkle the petals of one Szechuan button per serving.
Batida de Natal (adapted from cookbrazil.com)
Ingredients: (2 servings)
4 oz condensed milk (I used fat-free)
1/2 cup Port
Splash of Cachaça (or vodka/cognac to substitute)
1 tablespoon chopped walnuts
1/3 cup crushed ice
2 Szechuan buttons
Directions:
In a blender cup, combine condensed milk, Port, Cognac, walnuts, and ice and blend with an immersion blender. Pour into individual glasses and sprinkle Szechuan button petals over the top.
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