Spice
Red Sichuan Pepper
A tier
Red Sichuan pepper is the market form of dried reddish-brown Zanthoxylum husks—the classic mala numbing spice with warm citrus and wood notes. Quality lots are fragrant, not dusty, with open husks free of bitter black seeds. The default hua jiao for most Chinese recipes calling for Sichuan pepper. Bloom in hot oil for fragrance.
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Unit
Characteristics
Preparations
GrindHotpotOilStir Fry
Traits
ClassicClassic MalaMarket DefaultNumbingNumbing CitrusRedRed Husk
History
CN
Red hua jiao defined Sichuan and related regional spice profiles.
CN
Trade grades of red Sichuan pepper moved across China.
Export of red Sichuan pepper grew with Chinese restaurant globalisation.
Premium single-origin red hua jiao entered specialty spice shops.