Spices · Dried
Makhwaen
Also called mak khaen, Thai prickly ash, northern Thai pepper
Dried berries of a northern Thai prickly ash with a citrusy, numbing aroma like Sichuan pepper; used in northern Thai larb and curries.
What can replace it
- T2 · GoodGreen Sichuan peppercorns
Closest citrusy numbing pepper, a bit sharper.
- T2 · GoodSansho pepper
Lemony and numbing, gentler and finer.
- T2 · GoodSichuan peppercorns
Warmer and more numbing, less citrusy.
- T3 · In a pinchGround Sichuan pepper
Ground and warmer, less citrusy; add late.
Cook with Makhwaen
No recipes use it yet.