Pepper Sichuan (whole)

Zanthoxylum piperitum

$7

Fragrant and lemony, not purely spicy, the peppercorn smell is wild and perfumed, and the taste is electric.

Devotees swear it's both addictive and medicinal. It literally numbs the mouth, but also imparts a woodsy hint of pine and cedar, and an intoxicating touch of acid sweetness, like a lemon soda.

The warm spice and citrusy aroma of Sichuan peppercorns can be totally captivating. The dark berry-hued peppercorns produce a tingly numbing sensation that wakes up your tongue; combined with fiery chilies, it's an effect known as ma la!

Sichuan peppercorns are the reddish-pink berries of the prickly-ash tree, with small, dark seeds and a bright citrus aroma.

The peppercorn smell is wild and perfumed, and the taste is electric. Devotees swear it's both addictive and medicinal. It literally numbs the mouth, but also imparts a woodsy hint of pine and cedar, and an intoxicating touch of acid sweetness, like a lemon soda.

The Sichuan peppercorn is used for culinary purposes in many Chinese dishes. It is used in meat, chicken, and fish dishes and is also used in baking.

When married with chili peppers (the other key ingredient in Szechuan cuisine), chefs believe this numbing effect reduces the chili pepper’s heat, leaving diners free to appreciate the capsicum’s intense, fruity flavor.

Whole red Sichuan peppercorns work well in stir-fries with chilies and veggies, but biting into a whole peppercorn husk can be an intense experience.

Some cooks prefer to use them to flavor oil during the initial phases of preparing a dish, or grind them into a powder to be added either during cooking or as a garnish.

Szechuan peppercorn is featured in numerous dishes, including Bang Bang Ji (Bang Bang Chicken), Dan Dan Noodles and Kung Pao Chicken.

Recipes frequently call for the peppercorns to be ground and roasted. Ground, roasted Szechuan peppercorn is used to make infused oil and is also paired with salt to make a flavorful seasoning.

Szechuan peppercorn is one of the five ingredients that make up five spice powder. The husk or hull (pericarp) around the seeds may be used whole, especially in Szechuan cuisine, and the finely ground powder is one of the blended ingredients for the five-spice powder. It is also used in traditional Chinese medicine.

Jenny's Tip: - Some prickly ash thorns may remain after cleaning, so we suggest you look for thorns and remove them if you are using Szechuan Pepper in its whole form.

At Herbie's Spices we select the very highest quality that has been graded and cleaned.

Many people are surprised to learn that Szechuan peppercorn is not a pepper at all - the distinctive reddish-brown berries hail from the prickly ash tree. Szechuan peppercorn has a fragrant aroma that has been likened to lavender. However, its main claim to fame is the powerful numbing sensation it causes around the mouth.

When married with chili peppers (the other key ingredient in Szechuan cuisine), chefs believe this numbing effect reduces the chili pepper’s heat, leaving diners free to appreciate the capsicum’s intense, fruity flavor.

Health Benefits

Considered anti-inflammatory, may also aid in digestion and reduce flatulence associated with indigestion. May have anti-septic properties and is sometimes used to reduce toothache.

A good source of vitamin A and minerals like copper, potassium, iron, manganese, phosphorous, selenium and zinc. Although they are not as hot as some chili peppers, they can irritate individuals suffering from stomach ulcers, colitis, and diverticulitis conditions.

Botanical Name Zanthoxylum piperitum
Common Names Chinese Pepper, Fagara, Sichuan Pepper, Szechwan Pepper, Anise Pepper
Flavor Woodsy, pine and cedar with a bright citrus aroma

Sichuan Pepper Shrimp

Sichuan Pepper Shrimp

The combination of tangy Sichuan Pepper and Chinese Five Spice make this an irresistible dish. As chef Colin said. "It came out amazing!!!"