Sichuan Green Sichuan Pepper Qing Hua Jiao 500g Dried Zanthoxylum Pods for Hot Pot and Cooking

Sichuan Green Sichuan Pepper, known in TCM as Qing Hua Jiao (青花椒), from Zanthoxylum armatum, consisting of dried whole husk pods. In TCM theory it is considered warm in nature with a pungent flavor, traditionally associated with dispelling cold and dampness. Widely valued in Sichuan cuisine for its signature numbing aroma, it is a staple seasoning for hot pot, stir-fries, and marinades.

Key Selling Points

• Premium green Sichuan pepper pods sourced from Sichuan
• Botanical source Zanthoxylum armatum, known as Qing Hua Jiao in Chinese
• Traditionally used in TCM to warm the middle and dispel cold and dampness
• Whole dried husks with intense citrusy numbing fragrance
• Ideal for hot pot bases, stir-fries, marinades, and spice blends

Quality & Sensory

Typically bright green to olive-green whole pods with a firm, slightly wrinkled texture. The aroma is sharply citrusy and pine-like with a characteristic numbing quality. When cooked, it releases a fresh, tingling pungency that flavors broths and oils.

Technical Specifications

Usage Scenarios

• Simmer in hot pot and mala soup bases
• Fry in oil to make numbing pepper oil for stir-fries
• Grind into powder for dry rubs and dipping salt
• Add to braises, marinades, and pickling brines

Traditional Uses

In traditional Chinese practice, green Sichuan pepper is regarded as warming and is traditionally used in cooking to counter cold and damp conditions, often paired with ginger, star anise, and dried chili. It is a defining ingredient of Sichuan mala cuisine and is commonly infused in oils or ground with salt for table seasoning.

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