Sichuan Dahongpao Sichuan Pepper Powder Hua Jiao Zanthoxylum bungeanum Ground Culinary Spice 500g

Sichuan Pepper Powder, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, is a ground spice made from the dried pericarp of Sichuan Dahongpao peppercorns. In TCM theory, hua jiao is considered warm in nature with a pungent flavor. This aromatic powder is traditionally associated with warming the middle and dispelling cold, and is widely used in Sichuan cuisine for its signature numbing fragrance. Store in a cool, dry place and use in cooking.

Key Selling Points

• Ground powder form of Sichuan Dahongpao hua jiao for convenient seasoning
• Botanical source Zanthoxylum bungeanum, dried pericarp of the plant
• Sourced from Sichuan, a region traditionally prized for aromatic Sichuan pepper
• In TCM theory hua jiao is warm and pungent, traditionally associated with warming the middle
• Delivers the characteristic numbing and fragrant taste of authentic Sichuan cuisine

Quality & Sensory

Typically reddish-brown in color with a fine, dry texture. The aroma is intensely fragrant and citrusy, and the taste is distinctly numbing and pungent, characteristic of Dahongpao Sichuan pepper.

Technical Specifications

Usage Scenarios

• Sprinkle into stir-fries and mapo tofu for classic numbing aroma
• Blend into dipping sauces and noodle seasonings
• Mix into marinades and dry rubs for meats
• Add to braised dishes and hotpot broth bases

Traditional Uses

In traditional Chinese practice, hua jiao has long been used as both a culinary spice and a warming herb, traditionally associated with warming the middle and dispelling cold. It is a core ingredient in Sichuan five-spice blends, hotpot bases, and braised master stocks, and is commonly paired with star anise, cinnamon, and dried chili in slow-cooked dishes.

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