Sichuan Green Sichuan Pepper Powder Ma Jiao 500g Culinary Spice Dried Herb

Green Sichuan Pepper Powder, known in TCM as Ma Jiao (麻椒), from Zanthoxylum species, made from dried husks of the green prickly ash fruit. This finely ground culinary spice is traditionally associated with warming and dispersing cold in TCM theory. It delivers a characteristic numbing aroma and pungent flavor prized in Sichuan cuisine. Use as a seasoning in cooking; this product is a food item and not a substitute for medicine.

Key Selling Points

• Finely ground green Sichuan pepper powder from dried prickly ash husks
• Botanical source Zanthoxylum species known in TCM as Ma Jiao
• Traditionally associated with warming the middle and dispersing cold in TCM theory
• Sun-dried and milled processing preserves the natural numbing aroma
• Versatile seasoning for Sichuan dishes marinades and dipping sauces

Quality & Sensory

The powder is typically an even grayish-green color with a fine dry texture. It carries a sharp citrusy-peppery aroma and a distinctive tongue-tingling numbing taste when tasted or added to hot dishes.

Technical Specifications

Usage Scenarios

• Seasoning for Sichuan hot pot and mapo tofu
• Sprinkled over noodles stir-fries and grilled meats
• Blended into dipping sauces and spice rubs
• Added to marinades and braised dishes for numbing aroma

Traditional Uses

In TCM theory Ma Jiao is considered warm and pungent and is traditionally associated with warming the middle and dispelling cold. In folk practice prickly ash husks have long been used as a household spice in Sichuan and Shaanxi cooking often paired with dried chili star anise and ginger in braises stews and hot pot bases. It is a staple seasoning in daily culinary use rather than a medicinal preparation.

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