History of Sichuan Peppercorns

Sichuan peppercorns have long been used in Chinese cuisine, particularly in the Sichuan region, but they have been historically used as incense as well. Passed between new neighbors as a gift, they were also used to flavor wines that were to be offered to the Gods as a gift, as well.

These peppercorns also used to be considered a fertility symbol. The plants produce a large number of berries, which represents a large number of "children." During the Han period, the spice took on a more promiscuous meaning when it was used in the makeup of the mud used to construct the houses of imperial concubines. These homes eventually became known as “pepper houses.” Dysentery was a huge problem during this time period and the Sichuan peppercorn was used as a treatment or cure for those inflicted with the disease. 

Before chiles made it to Asian countries, which happened during the 15th century, Asian cuisines used Sichuan peppercorns and ginger to give heat to their dishes. The heat of Sichuan cuisine today has its origins more frequently in the Tien Tsin chiles, but some traditionalists are absolute on their resolve to only use Sichuan peppercorns in their cooking. These people are usually found in the best restaurants, cooking from recipes passed down through many generations.

During the 1960s in the United States, a huge Chinese population migration was taking place, and these people craved the flavor of their homeland. Of course, Sichuan peppercorns were a huge deal in many parts of Chinese cuisine, so they were brought over with these immigrants. Unfortunately, around this time a ban was placed on the peppercorns.

The Ban on Sichuan Peppercorns

Sichuan peppercorns were banned from the United States for almost 40 years, spanning from 1968 to 2005, limiting the possibilities for genuine Chinese cuisine to thrive in the United States. Those who really craved Sichuan peppercorns could occasionally find them on Asian store shelves, but towards the end of the ban the peppercorns they were frequently and literally ripped from store shelves. The ban took place because of the fear of a particular disease that Sichuan peppercorns sometimes carry that has the potential to absolutely devastate citrus crops. This disease is called the citrus canker bacterial disease, and despite its frightening name, it will not harm humans in any way. Harming crops is another story altogether, however.

During this period of banning the peppercorn in the United States, Sichuan peppercorns were the most frequently confiscated agricultural product in the country.

The ban on Sichuan peppercorns was lifted in 2005 with the expectation that all Sichuan peppercorns that are imported to the United States must first be heated to over 160 degrees Fahrenheit, the temperature at which the citrus canker bacteria dies.

This causes some problems with the market for Sichuan peppercorns in the United States. Some people think that heating the peppercorns makes them lose some of their potency, while others argue that it does nothing to flavor, yet helps protect the safety of American crops. This argument means that there are still some people trying to bring illegal Sichuan peppercorns to the United States. There is so much noise about the Sichuan peppercorn business, that an American in China will have a hard time finding a vendor willing to sell the spice to a foreigner.

Sichuan Peppercorn Cultivation

The prickly ash bush or tree can grow up to 17 feet tall. It likes direct sunlight and moist soils. It is not particular about the organic material of the soil, since it can survive in soils that range from relatively poor to relatively rich. It does not do well with dryness however, and can be susceptible to aphids.

Most Sichuan peppercorns are picked with bare hands, as using gloves makes it hard to grasp the berries without breaking them. Farmers often leave a picking session with their hands and arms scratched up. The sorting process is also done by hand, as each berry must be inspected for quality. The best berries are fully opened and have few twigs, thorns, or excess seeds. As the harvesting, cleaning, and sorting of these peppercorns is done entirely by hand, it is a labor intensive process that costs a little more than something that can be harvested by machine. This is reflected in the price of the peppercorns, but it is worth the extra money we pay for a higher quality product. 

Our Sichuan Peppercorns are grown in China.

Cooking with Sichuan Peppercorns

There is a big amount of complex and surprising flavor packed into this relatively small spice that makes it perfect for intensifying the flavors of cheese, chicken, seafood, and vegetables. Home cooks like to use it to add and exotic twist to their everyday meals, using it in place of black pepper in many cases.

Sichuan peppercorns are a key spice in the cuisine of the Chinese province of Sichuan and they’re used widely in Batak, Bhutanese, Japanese, Konkani, Nepalese, Tibetan, and Toba cuisines. It is also used in Nepali and Tibetan cooking. Momo is a popular dish in these Himalayan region areas that is spiced with Sichuan peppercorns.

In American cuisine, you will find Sichuan peppercorns popular on peaches, with vanilla bean ice cream, or on fruit tartes. The delicate citrus qualities of the spice really help this zingy little spice stand out against sweeter flavors, like those found in these common dessert options. It's also quite yummy on yogurt or with cottage cheese. 

Dry-roasting these berries helps with bringing out their best flavor. To dry-roast, put the berries in heavy frying pan over a medium high heat for 3-4 minutes. When they get hot, the berries will begin to smoke so monitor this process carefully. Remove from heat and let them cool and then grind as needed. Dispose of any burnt berries before grinding as they will give your food a bitter, harsh flavor. It is recommended to do roasting and grinding in small batches as the flavor of the berries dissipates quickly.

Ground Sichuan peppercorns are a key ingredient in Chinese Five Spice.

Sichuan Peppercorns go well in combination with black beans, chili, garlic, ginger, sesame seeds, soy sauce and star anise. Some of our favorite dishes that feature Sichuan peppercorns are Sichuan Pepper and Beef Stir Fry, Sichuan Red Chili Oil, and Kung Pao Chicken.

Whole vs. Ground

Dried peppercorns are quite strong and citrusy flavored. They maintain a strong flavor whole, just like many other spices. When ground, they lose flavor more quickly than they do when they are whole. This is because the oils in the peppercorns are more exposed to the air when they are ground- it's more surface area to have the oils evaporate from. Use whole peppercorns where you can, and grind them as needed. If you have ground Sichuan pepper on hand, be sure to store it away from direct light or any direct heat source to preserve flavor.

What do Sichuan Peppercorns Taste Like?

Sichuan Peppercorns are quite fragrant and provide and unusual, sharp flavor that begins mildly warm and has earthy, lemony undertones. The flavor is also slightly numbing to the mouth, which is a sensation that the Chinese call “ma.”

The active ingredient in sichuan peppercorns, the sanshool, causes a reaction on the lips similar to a vibration at 50 hertz. This is the same frequency of power grids across the globe!

Substitutions and Conversions

There are no true substitutes for Sichuan peppercorns, though Sansho pepper is sometimes used in a pinch. This Japanese spice has some of the same mouth numbing qualities of Sichuan Peppercorns.

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