Sichuan Peppercorns
Sichuan Peppercorns
Sichuan Peppercorns, Zanthoxylum bungeanum, are also called Sichuan peppercorn, Chinese peppercorns, sandy peppercorn, Szechuan pepper, or Szechuan chili pepper. They have a volatile oil content of 4%-7%.
Despite the name, Sichuan Peppercorns are not peppercorns at all. They are the outer pod from the fruit of the prickly ash bush, a plant indigenous to China. The active ingredient, sanshool, excites the taste receptors on the tongue so much that we perceive their excited state as numbness. In Chinese this is called má; numbing má allows diners to eat spicier food and benefit from là, the sweat-inducing properties of hot chile peppers. The cooling effect of sweating through hot food in Sichuan’s humid environment is called málà, and is a hallmark of Sichuan cuisine.
Sichuan Peppercorns are popular with:
- chicken food trucks;
- brewpubs;
- cafes;
- pizza shops;
- Asian and steak house restaurants;
- independent spice shops;
- seasoning companies;
- breweries;
- sauce and pasta manufacturers;
- catering companies; and
- butchers
We also carry Ground Sichuan Peppercorns.
Flavor Profile
Sichuan Peppercorns have a bitter bite that gives way to a warm, numbing sensation, then fades to earthy and lemony undertones.
How To Use
Sichuan Peppercorns assert themselves in strong dishes, adding a surprising twist to black bean chili and Sichuan Pepper and Beef Stir Fry. Add them into roasted lamb or a rustic Lapsang Souchang Duck Breast. Use Sichuan Peppercorns with ginger to make a spicy broth for dumpling soup, or pair with tofu for a traditional Sichuan dish mapo. Make Sichuan Red Chili Oil to drizzle on top of your food, or Sichuan Hot Sauce as a kick to boring dishes. The delicate citrus side of Sichuan Peppercorns can be highlighted, too, by mixing into vanilla ice cream. It also adds a surprising lift to peach cobbler or tarte tatin.
Sichuan Peppercorns are a great addition to seafood, chicken, beef, pork, duck, tofu, and rice dishes. Use in stir-fry, soups, with grilled meats, or with beans and noodles.
Sichuan Peppercorns pair well with hot chiles, onions, garlic, ginger, plum, soy sauce, tangerines, lemons, turmeric, sesame seeds, and vinegar.
| Also Called | Sichuan peppercorn, Chinese peppercorns, sandy peppercorn, Szechuan pepper, or Szechuan chili pepper |
| Species | Zanthoxylum bungeanum |
| Ingredients | Whole Sichuan peppercorns |
| Flavor Profile | Bitter, warm, numbing, fading to earthy, lemony undertones |
| Oil content | 4-7% |
| Recommended Uses | Stir fry, chili, duck, lamb, hot sauces, chili oils, desserts |
| Cuisine | Asian, Chinese, American |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 years |
| Country of Origin | China |
Nutrition Facts
Serving Size1 tsp
Amount Per Serving
Calories4
% Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat0g
Polyunsaturated Fat0g
Monounsaturated Fat0g
Cholesterol1mg8%
Sodium10.5mg0%
Total Carbohydrate0.4g0%
Dietary Fiber0.0g0%
Total Sugars0.4g
Added Sugars0g0%
Sugar Alcohol0.0g
Protein0.5g1%
Vitamin D0mcg0%
Calcium0mg0%
Iron0mg0%
Potassium0mg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.
