Green Sichuan Peppercorn (Zanthoxylum armatum) — Grade 1 Sichuan Ma Jiao, Bulk 500g

Green Sichuan Peppercorn (Zanthoxylum armatum), known in Chinese as Qīng Huā Jiāo (青花椒) or Má Jiāo (麻椒), is the dried pericarp of a revered culinary and food-herb botanical native to Sichuan. Long prized in Chinese kitchens and traditional food culture as a numbing, aroma-lifting spice, it is valued for its bright citrus-like fragrance and tingling sensation. Its nature is warm and pungent, traditionally associated with warming the middle, dispersing cold, and moving qi and dampness.

Key Selling Points

• Grade 1 Sichuan-grown green peppercorn
• Traditional food-herb culinary spice
• Zanthoxylum armatum (Qing Hua Jiao)
• Bulk 500g loose-pack format
• Low impurity, new-crop freshness

Quality & Sensory

Each batch presents small, vivid green pericarps with a clean, uniform appearance and a fresh citrus-and-pine aroma. The texture is crisp and slightly oily to the touch, releasing a bright, tingling numbing sensation on the tongue. When bloomed in hot oil or simmered in broth, it yields a fragrant, subtly sweet-citrus note that lifts the aroma of any dish without bitterness.

Technical Specifications

Usage Scenarios

• Sichuan-style hot pot and mala broths
• Stir-fries and aromatic oil infusions
• Marinades and dry-rub spice blends
• Pickling and preserved vegetable recipes
• Commercial kitchen and food-service use

Traditional Uses

In Chinese folk culinary and food-therapy practice, green Sichuan peppercorn is toasted and ground into spice blends, bloomed in hot oil to perfume stir-fries, and simmered in broths to warm the middle and dispel dampness. It appears in regional Sichuan pickles, mala sauces, and winter stews, where it is paired with ginger, star anise, and dried chili. As a daily kitchen staple, it is also steeped in oil to make fragrant seasoning oil for noodles and dumplings.

FAQ Q&A