Flavor Trends, Strategies and Solutions for Menu Development
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Smoking Hot: Mac Khen
We are starting to use a Vietnamese peppercorn called mac khen. It has similar characteristics to the Sichuan pepper, with a mildly pungent and unmistakable citrus flavor that becomes stronger and sweeter when the pepper is heated.
—Matt Ho, Owner, Bodega SF, San Francisco
In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.
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