Singzuor – Szechuan Pepper Leaves

Singzuor, Szechuan Pepper Leaves, Taro, Bal, Fermented Fish, Ngathu, Fermented Soybeans, Bekanthu, Leafy Green, Chilli Chutney, Green Chilli, Dried Red Chilli

Szechuan Pepper Leaves or Singzuor in Hmar is an aromatic plant best prepared as a traditional dish with Taro (Bal in Hmar) and either Fermented Fish (Ngathu) or Fermented Soybeans (Bekanthu).

It can also be prepared as a Ngathu Chialhme or Changalhme with an Eggplant or Potato.

Both the shoots and leafy green of Szechuan Pepper Leaf can be cooked. One can also boil it and make a Chilli Chutney with Fermented Fish and Green Chilli or Dried Red Chilli.

To clean, as its prickly, one can use a scissor to cut off the soft shoots and leafy green and wash with water.

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