Sichuan Red Sichuan Pepper Hua Jiao Whole Dried Peppercorns 500g Aromatic Numbing Spice for Cooking

Red Sichuan Pepper, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, offered as whole dried peppercorn husks. Sourced from Hanyuan in Sichuan, a region traditionally prized for intensely aromatic and numbing red peppercorns. In TCM theory, Hua Jiao is considered warm in nature with a pungent flavor. Traditionally used in culinary seasoning and herbal practice, it is a food-grade agricultural product intended for cooking and safe household use.

Key Selling Points

• Hanyuan Sichuan origin, a region traditionally prized for red Sichuan pepper
• Whole dried peppercorn husks from Zanthoxylum bungeanum
• Known in TCM as Hua Jiao (花椒), warm and pungent in traditional classification
• Machine-cut and hand-sorted processing for clean whole grains
• Versatile culinary spice for stir-fries, braises, spice oils, and marinades

Quality & Sensory

Typically deep red to reddish-brown whole husks with a dry, brittle texture and visible open seed cavities. The aroma is typically sharp, citrusy, and pine-like, and the taste is characteristically numbing and tingling with a warm, fragrant finish when cooked.

Technical Specifications

Usage Scenarios

• Add to stir-fries, braises, and hotpot broths for classic numbing aroma
• Infuse into cooking oil to make homemade Sichuan pepper oil
• Grind into spice blends for marinades, rubs, and dipping sauces
• Simmer in soups and stews as part of traditional culinary seasoning

Traditional Uses

In TCM theory, Hua Jiao is classified as warm and pungent and has traditionally been associated with warming the middle and dispelling internal cold. In folk and culinary practice, it is a staple of Sichuan cooking, commonly paired with star anise, cinnamon, and bay leaf in master stocks, braises, and five-spice blends. It is also traditionally added to congee or decoctions in small amounts and used in seasonal winter dishes.

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