When cooking in the spring, add more Sichuan peppercorns. Not only can they warm the body to expel cold, but they also kill germs, prevent diseases, and boost immunity, achieving twice the result with half the effort.
Traditional Chinese Medicine (TCM) believes that Sichuan peppercorns are warm in nature and have the effects of warming the middle jiao to dispel cold, removing dampness, relieving pain, and killing parasites. Moderate consumption in the spring helps the body's vital energy (yang) to generate. Meanwhile, as spring is when bacteria and viruses begin to multiply, it's a season for frequent epidemics. The volatile oil in Sichuan peppercorns can increase the phagocytic activity of macrophages in the body, thereby enhancing immune function. Furthermore, Sichuan peppercorns inhibit bacteria such as *Corynebacterium diphtheriae*, *Streptococcus pneumoniae*, *Staphylococcus aureus*, and certain skin fungi.
In addition, spring brings more rain, and people with weak spleen and stomach are very susceptible to the troubles of dampness, which can lead to indigestion. Sichuan peppercorns have the effect of warming the middle jiao to eliminate dampness. In particular, friends with a weak and cold spleen and stomach and poor appetite should eat some Sichuan peppercorns. Patients with cold-type dysmenorrhea and rheumatoid arthritis should also consume them appropriately. When stir-frying, you can use Sichuan peppercorns to temper the wok, or use peppercorn powder as a substitute. Adding a dozen or so peppercorns to meat or fish soups is also an excellent choice, as Sichuan peppercorns can effectively remove the gamey odor of meat, such as the muttony smell and the fishy smell.
However, Sichuan peppercorns are hot in nature. People who are prone to getting "heaty" should eat them in moderation. Excessive consumption by pregnant women can harm the fetus's vital energy. Nursing mothers should eat even less because Sichuan peppercorns have the effect of drying up breast milk, and consumption can easily lead to weaning.