Sichuan Hanyuan Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Da Hong Pao Mala Spice for Hot Pot
Price range: $4.90 through $61.32
Description
Sichuan Hanyuan Red Sichuan Peppercorn (Zanthoxylum bungeanum), known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒) and honored as the Da Hong Pao (大红袍) variety, is the dried ripe pericarp of a revered culinary and food-herb botanical. Grown in the Hanyuan highlands of Sichuan and sun-dried naturally, this Grade I peppercorn has been prized for centuries as a warming, qi-moving spice used to awaken the palate, disperse cold, and bring the signature má-là (numbing-and-hot) character to Sichuan cooking. Its nature is warm and pungent, making it a lively yet balanced herb for enlivening food and supporting the free flow of qi.
Key Selling Points
- Authentic Hanyuan Da Hong Pao red peppercorn
- Grade I quality with moldy-peppercorn rate ≤ 5.0%
- Moisture ≤ 12% for stable storage and aroma
- Naturally sun-dried to preserve bright red color and citrus-like aroma
- Traditional food-herb spice for hot pot, mala dishes, and seasoning blends
Quality & Sensory
Each batch is naturally sun-dried to preserve its vivid reddish-brown color, crisp outer pericarp, and clean, seed-free texture. The aroma is bright and citrus-like with a warm, woody undertone, and when crushed or simmered in oil it releases a tingling, numbing sensation followed by a gentle heat. In broth or hot pot base, it yields a fragrant, layered má-là flavor that lingers without bitterness.
Technical Specifications
| Product Type | Dried Food-Herb Spice |
|---|---|
| Common Name | Sichuan Peppercorn / Hua Jiao |
| Botanical Name | Zanthoxylum bungeanum |
| Variety | Da Hong Pao (大红袍) |
| Grade | Grade I |
| Origin | Hanyuan, Sichuan, China |
Usage Scenarios
- Sichuan hot pot base and mala broth
- Stir-fry and dry-pot seasoning
- Marinades and spice rubs for meat and poultry
- Chili oil and infused spice oils
- Commercial kitchen and food-service seasoning
Traditional Uses
In folk culinary and food-herb practice, Sichuan peppercorn is toasted and ground into five-spice blends, simmered into hot pot bases, and infused into oils to lend its signature numbing warmth. It is a classic companion to chili, star anise, ginger, and garlic in Sichuan cooking, and in traditional food wellness it is used in warming soups and congee during cold seasons to help disperse chill and enliven the appetite.
FAQ Q&A
Q: What is Hanyuan Da Hong Pao Sichuan peppercorn?
A: It is the dried ripe pericarp of Zanthoxylum bungeanum, a red Sichuan peppercorn variety grown in Hanyuan, Sichuan. Da Hong Pao is prized for its bright color, citrus-like aroma, and strong numbing (má) character.
Q: What is the traditional wellness value of Sichuan peppercorn?
A: In traditional Chinese food wellness culture, Sichuan peppercorn is considered warm and pungent, associated with dispersing cold, moving qi, and awakening the appetite. It is used as a warming culinary spice rather than a medicine.
Q: How should I store and use this peppercorn?
A: Keep it in a cool, dry place away from direct sunlight and moisture. Toast briefly before grinding, or simmer in oil and broth for hot pot and mala dishes. Adjust the quantity to your recipe and taste preference.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Hanyuan red pepper 100g, Hanyuan red pepper 250g, Hanyuan red pepper 500g, Hanyuan red pepper 1 0kg, Hanyuan red pepper 1 5kg, Hanyuan red pepper 2 5kg, Hanyuan red pepper 5kg, Hanyuan green pepper 100g, Hanyuan green pepper 250g, Hanyuan green pepper 500g, Hanyuan green pepper 1 0kg, Hanyuan green pepper 1 5kg, Hanyuan green pepper 2 5kg, Hanyuan green pepper 5kg |
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