Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag - Image 2

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag - Image 3

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag

Name: Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag
SKU: C1688-1038375077318
Availability: InStock

Price range: $4.93 through $9.78

Packaging specifications

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Description

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) is the dried ripe pericarp of a revered culinary and food-herb botanical known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒), with this premium selection sourced from Sichuan and recognized as the classic 'Big Red Robe' variety. For centuries, Sichuan pepper has been prized as a warming, qi-moving, and damp-dispelling spice, used to enliven the palate, warm the middle burner, and harmonize the flavors of everyday cooking. Its nature is pungent and warm, making it a lively yet balanced seasoning that awakens the senses and supports digestive comfort.

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag overview

Key Selling Points

Classic Da Hong Pao (Big Red Robe) Sichuan peppercorn variety
Sourced from Sichuan, the traditional heartland of Chinese pepper
Dried whole peppercorns with a bold, citrusy aroma
60g food-grade bag, ideal for commercial and home kitchens
Traditional food-herb spice used in TCM cooking and seasoning

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag key features

Quality & Sensory

Each batch is gently dried to preserve the peppercorn's deep reddish-brown color, rough outer texture, and the tiny inner seed that signals freshness. When crushed or heated in oil, the peppercorns release a bright, citrus-like fragrance with a warm, tingling sensation on the tongue, followed by a lingering numbing buzz that is the signature of fine Sichuan pepper. The aroma is clean and pungent, without mustiness, and the flavor blooms quickly in hot oil or broth.

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag quality and texture

Technical Specifications

Product Type	Dried Sichuan Peppercorn
Common Name	Hua Jiao (花椒)
Botanical Name	Zanthoxylum bungeanum
Variety	Da Hong Pao (大红袍)
Origin	Sichuan, China
Net Weight	60g per bag

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag specifications

Usage Scenarios

Sichuan and Chongqing-style stir-fries and hot pots
Marinades and dry rubs for meat and poultry
Flavoring oils, chili oils, and dipping sauces
Commercial kitchen and restaurant seasoning
Traditional Chinese medicinal food and soup preparations

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag in use

Traditional Uses

In folk herbal practice, Sichuan pepper is toasted in oil to release its aroma, then used to season stir-fries, braises, and hot pot broths. It is a classic ingredient in medicinal food soups, where it pairs with ginger and other warming spices to support digestion during cold seasons. In daily cooking, it is ground into five-spice blends, infused into chili oil, or scattered whole into pickles and preserved vegetables for a bright, numbing lift.

Da Hong Pao Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Sichuan Pepper, 60g Bag preparation

FAQ Q&A

Q: What is Da Hong Pao Sichuan peppercorn?

A: Da Hong Pao, or 'Big Red Robe,' is a well-known variety of Sichuan pepper (Zanthoxylum bungeanum) prized for its bold aroma and strong numbing sensation. It is a traditional food-herb spice used widely in Chinese cooking.

Q: How should I store dried Sichuan peppercorns?

A: Keep the peppercorns in a cool, dry place away from direct sunlight. For longer freshness, store the bag in the refrigerator or freezer, and keep it tightly sealed to preserve the citrusy aroma.

Q: How do I use Sichuan peppercorns in cooking?

A: Toast whole peppercorns briefly in a dry pan or hot oil to release their fragrance, then add them to stir-fries, braises, or hot pot broths. They can also be ground into spice blends or infused into chili oil for a signature numbing flavor.