Main Ingredients : Snail
Key Spices Used : Sichuan pepper, Dried chili, Garlic, Ginger, Fermented mustard leaves, Turmeric
Cooking Method : Boil
Taste : Spicy
Cultural/Traditional Significance : Kayah traditional food
Local Popularity : Yes
It commonly available in restaurants/street food stalls : Yes
It seasonal : No
Ingredients: only spices
| No |
English name |
Common name |
Edible part |
Properties |
| 1 | Sichuan Pepper | Sichuan Pepper | the outer husk (pericarp) of the dried seed pods. | Warm, mildly pungent, slightly bitter if overused, but mainly prized for its numbing balance with heat when paired with chili. |
| 2 | Dried Chilli | Dried Chilli | whole | Chili peppers are spicy fruits rich in capsaicin, offering heat, flavor, and health benefits like boosting metabolism and reducing inflammation. |
| 3 | Garlic | Garlic | cloves | The flavor is bold, intense, and spicy with a strong savoury undertone. |
| 4 | Ginger | Ginger | root | Sharp, peppery, and mildly sweet with a hint of citrus |
| 5 | Fermented Mustard Leaves | Fermented Mustard Leaves | leaves | The flavor is sour and provide good aroma |
| 6 | Turmeric Powder | Turmeric Powder | roots | Warm, slightly bitter, earthy, and peppery with a hint of mustard-like sharpness. |
| 7 | Sichuan Pepper Leaves | Sichuan Pepper Leaves | leaves | |
| 8 | Saw Leaves (Phaloe) | Saw Leaves (Phaloe) | leaves | Saw leaves have a subtle bitterness, which is typical of many wild herbs. This bitterness can be mild but distinct, adding a refreshing and earthy note to dishes. |
| 9 | Lemon Grass | | stem | citrusy, mildly sweet, and herbaceous flavor with a subtle peppery kick and refreshing aromatic notes. |
