Sichuan Hong Hua Jiao Red Sichuan Peppercorn Whole Dried Hanyuan Dahongpao Grade 1 Culinary Spice 50g

Red Sichuan Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, is the sun-dried pericarp of the ripe fruit. These Grade 1 whole peppercorns from Hanyuan, Sichuan are prized for their intense numbing aroma and bright red color. In TCM theory, Hua Jiao is considered warm in nature and pungent in flavor. Traditionally used in Sichuan cuisine and herbal cooking, it adds signature málà character to dishes. Store in a cool dry place away from strong odors.

Key Selling Points

• Authentic Hanyuan red Sichuan peppercorns from Sichuan province
• Botanical source Zanthoxylum bungeanum, sun-dried whole fruit pericarp
• Grade 1 quality with high open-mouth rate and minimal impurities
• Dahongpao variety prized for bold numbing fragrance and vivid red color
• Ideal for Sichuan-style cooking, spice blends, and traditional herbal recipes

Quality & Sensory

Typically deep red to reddish-brown whole grains with split husks and small black seeds. The aroma is sharply citrusy and pine-like with a characteristic tingling numbing scent. When cooked, they release a warm pungent taste that creates a gentle numbing sensation on the tongue.

Technical Specifications

Usage Scenarios

• Add to Sichuan hotpot, mapo tofu, and kung pao dishes for authentic málà flavor
• Infuse in cooking oil to make fragrant huajiao oil for drizzling and stir-frying
• Simmer in braising liquids, marinades, and five-spice blends
• Use in traditional herbal soups and congee recipes where warm pungent herbs are called for

Traditional Uses

In TCM practice, Hua Jiao is traditionally associated with warming the middle and dispelling internal cold, and it appears in classic formulas and food therapy recipes. In folk cooking, whole peppercorns are toasted and ground into huajiao powder, steeped in oil, or added to braises and dipping sauces. It is a foundational ingredient in Sichuan málà seasoning and is often paired with star anise, cinnamon, and dried chili.

FAQ Q&A