Q: Can I substitute black pepper for Sichuan pepper?
A: Yes, but the flavour will differ slightly. Sichuan pepper — also known as Chinese pepper, anise pepper, wild pepper and sansho — comes from the dried red berries of a bush native to Sichuan province. It is less pungent but more fragrant than black pepper and not particularly expensive, so if you do much Asian-style cooking add some to your spice selection. It is one of the ingredients in Chinese five-spice powder, and can be used to fill a regular pepper mill.
Q: Should I soak and cook home-grown dried beans in the same way as the store-bought variety?
A: Yes, although your beans may need less soaking and cooking time. Soak them in cold water for about four hours, then drain, rinse and cover with fresh water before cooking (this helps reduce the flatulence factor). Allow for an hour or more of simmering, depending on variety and how long the beans have been stored. Don't add salt until they are almost done. Cooked beans freeze well.
