Sichuan Hanyuan Red Sichuan Peppercorn Granules Premium Da Hong Pao Dried Spice for Cooking 85g Trial Pack
Price range: $6.05 through $13.86
Description
Sichuan Hanyuan Red Sichuan Peppercorn, known in Chinese as Hua Jiao (花椒), from Zanthoxylum bungeanum, is a dried culinary spice prized for its intense numbing aroma. In TCM theory it is considered warm and pungent, traditionally associated with dispersing cold and supporting digestive comfort. This premium Da Hong Pao grade is pan-roasted and sold as loose granules for everyday kitchen use.
Key Selling Points
- Premium Da Hong Pao grade red Sichuan peppercorn from Hanyuan, Sichuan
- Dried whole granules with intense numbing aroma and citrus-like fragrance
- Pan-roasted processing enhances warmth and culinary fragrance
- Traditional TCM herb considered warm and pungent in nature
- Versatile spice for Sichuan cooking, marinades, and infused oils
Quality & Sensory
The granules are typically deep reddish-brown with a rough, brittle texture and a strong citrus-like, numbing aroma. When cooked or infused, they release a warm, tingling sensation and a fragrant, slightly bitter citrus note that defines Sichuan cuisine.
Technical Specifications
| Product Type | Dried culinary spice granules |
|---|---|
| Chinese Name | 花椒 (Hua Jiao) |
| Botanical Name | Zanthoxylum bungeanum |
| Plant Part | Dried pericarp |
| Processing | Pan-roasted |
| Net Weight | 85g trial pack |
Usage Scenarios
- Sichuan stir-fries and mapo tofu
- Marinades and spice rubs for meat and poultry
- Infused oils and chili crisp
- Soup and hot pot seasoning
- Pickling and preserved vegetable recipes
Traditional Uses
In TCM theory, Hua Jiao is traditionally used to warm the middle burner, disperse cold, and support digestive comfort. It is commonly paired with ginger and star anise in warming decoctions and soups. Folk practice also uses it in congee and seasonal dishes to add fragrance and a gentle numbing warmth.
FAQ Q&A
Q: What is this product?
A: It is dried red Sichuan peppercorn granules from Hanyuan, Sichuan, known in Chinese as Hua Jiao (花椒) and botanically as Zanthoxylum bungeanum.
Q: What is its traditional value?
A: In TCM theory it is considered warm and pungent, traditionally associated with dispersing cold and supporting digestive comfort.
Q: How is it commonly used?
A: It is typically added to stir-fries, marinades, infused oils, and soups, or lightly toasted before use to release its aroma.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Model | 250g 红花椒, 500g 红花椒, 1000g 红花椒, 250 0g 麻椒 青, 500 0g 麻椒 青, 1000 0g 麻椒 青, 499g 花椒250g 麻椒250g, 999 9g 花椒500g 麻椒500g, 150g 花椒 麻椒各一罐, 65g 红花椒试用款, 85g 麻椒 青 试用款 |
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