Sichuan Peppercorn Powder, Zanthoxylum piperitum, is also called ground Sichuan pepper, ground Sichuan peppercorns or ground Szechuan peppercorns. It comes from the outer pod of the fruit of the prickly ash bush. Sichuan pepper is not related to black pepper. 

Sichuan pepper has a unique, tingling quality that you experience when you eat it. That’s thanks to a molecule called hydroxy-alpha sanshool, which causes the taste receptors in the mouth to send electrical impulses that result in the feeling of numb prickling and tingling. Scientifically this phenomenon is known as paresthesia, but that’s just a fancy way to say it gives you pins and needles.

Businesses that frequently purchase Sichuan Peppercorn Powder are: 

• Chinese, Asian-fusion, and fine dining restaurants; 
• seasoning companies; 
• independent spice shops; 
• olive oil shops; and 
• companies that manufacture sauces, ramen, marinades, condiments and snacks

We also carry Whole Sichuan Peppercorns.

Flavor Profile

Sichuan Peppercorn Powder is punchy, warm, and earthy with lemony undertones and a tingly, numbing sensation.

How To Use

Sichuan Peppercorn Powder adds unexpected and deeply complex flavor to cheese, chicken, seafood and vegetables. Make Sichuan Cornish Hens by soaking the birds in a Sichuan-laced marinade. Rub over sliced steak to make Sichuan Pepper and Beef Stir Fry. Toss with tea and spices to make savory, bold Lapsang Souchong Duck Breast. Blend with spicy chiles for Sichuan Hot Sauce. Combine with rice vinegar, cabbage, sesame seeds, and scallions for a spicy Asian slaw. Make the pepper in a peppered steak stir-fry really pop. Blend with hoisin and soy sauces and brown sugar for an unforgettable glaze for ribs.