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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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.01 g
- Saturated Fat 1.8 g
- Trans Fat 0 g
- Monounsaturated Fat 2.7 g
- Polyunsaturated Fat 4.51 g
- Cholesterol 0 mg
- Sodium 39.7 mg
- Salt 0.11 g
- Total Carbohydrate 65 g
- Dietary Fibre 25 g
- Total Sugars 3 g
- Complex / starch 15 g
- Protein 12 g
- Water 9 g
- Energy 389 kcal
- Water 9 g
- Carbohydrates 65 g
- Sugars 3 g
- Monosaccharides 3.42 g
- Disaccharides 1.46 g
- Starch 15 g
- Amylose 3.76 g
- Amylopectin 11.3 g
- Digestible Starch 12.8 g
- Resistant Starch 1.5 g
- Fibre 25 g
- Soluble Fibre 9.32 g
- Insoluble Fibre 17.3 g
- Protein 12 g
- Plant Protein 8.75 g
- Fat 9.01 g
- Saturated Fat 1.8 g
- Monounsaturated Fat 2.7 g
- Polyunsaturated Fat 4.51 g
- Vitamins 106 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.24 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 43.3 µg
- Vitamin C 2 mg
- Vitamin E 2.12 mg
- Vitamin K 31.6 µg
- Minerals 274 mg
- Major Minerals 268 mg
- Trace Minerals 6.3 mg
- Salt 0.11 g
- Sodium Chloride 0.11 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.24 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 43.3 · vitamin-e: 2.12 · vitamin-k: 31.6 ·
Minerals
Sodium: 39.74 · Potassium: 174 · Calcium: 54 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.
History
Zanthoxylum peppercorns were used in Chinese cookery long before New World chillies arrived.
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.