
US strikes Iran nuclear sites, Labubu faces competition: 5 weekend reads you missed
subscribing

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


South China Morning Post
7 hours ago
- South China Morning Post
Shanghai metro passengers evacuated after train malfunctions
A train in Shanghai stopped suddenly on July 14 after all the lights went out. Passengers were then evacuated to the nearest station, the Shanghai Metro said. Advertisement


The Standard
8 hours ago
- The Standard
South Korea to end private adoptions after landmark probe
(FILES) This picture taken in Seoul on June 11, 2025 shows Peter Moller, KoRoot's co-representative, posing for a photo in front of pictures of Korea-born adopted children after an interview with AFP at KoRoot, a Seoul-based organisation that helps Korean adoptees search for their records and birth families.(Photo by Jung Yeon-je / AFP)


South China Morning Post
9 hours ago
- South China Morning Post
How Sichuan peppercorns give dishes that numbing mala flavour, and a recipe idea
The spice we know as Sichuan peppercorn is not actually part of the pepper family, although it is used in the food of China's Sichuan province (as well as in a few other cuisines). The spice is very fragrant but the effect on the tongue is less a flavour than a tingling sensation that numbs. The Sichuan peppercorn is the fruit of a type of prickly ash that belongs to the citrus family – and because it can carry citrus canker bacteria that has the potential to decimate the citrus industry in the United States, it cannot be imported into that country unless it has been irradiated. When buying Sichuan peppercorns, look for a bright, reddish colour; if they are dull and brown, they will not be very aromatic. Despite their name, Sichuan peppercorns are not from the pepper family; they are the fruit of a type of prickly ash that belongs to the citrus family. Photo: Shutterstock To enhance their fragrance, Sichuan peppercorns are usually toasted by being stirred in an unoiled pan. They can also be lightly fried, with the spice imparting its numbing sensation to the oil used.