Spice
Sichuan Pepper
Sichuan pepper is the dried husk of Zanthoxylum species, delivering citrus aroma and a tingling, numbing sensation (málà) rather than chilli heat. Red and green types differ in fragrance; both are toasted and ground for Chinese cookery. Not related to black pepper. Remove shiny seeds if present—the husk holds the flavour.
Also known as: Huājiāo, Sanshō, Timur, Andaliman
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Breeds, cuts & preparations
Variety
AndalimanGreen Sichuan PepperIndonesian Batak PepperJapanese SanshoNepalese TimutRed Sichuan PepperTimurZanthoxylum armatumZanthoxylum bungeanumZanthoxylum piperitum
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticBrightCitrusFloralNumbingPepperyTinglingWoody
History
CN
Zanthoxylum peppercorns were used in Chinese cookery long before New World chillies arrived.
CN
Pairing of Sichuan pepper with chilli created the signature málà flavour of Sichuan cuisine.
Dried red Sichuan peppercorns entered global Chinese grocery trade.
Green Sichuan pepper and specialty grades gained international chef attention.