Dried Green Sichuan Peppercorn (Zanthoxylum armatum) — Whole Green Hua Jiao for Culinary Use

Dried Green Sichuan Peppercorn (Zanthoxylum armatum), known in Traditional Chinese Medicine (TCM) as Qīng Huā Jiāo (青花椒), is the dried pericarp of a revered culinary and food-herb botanical prized for its bright, citrus-like aroma and gentle numbing warmth. Also called Green Hua Jiao or Teng Jiao, it has been used for centuries in regional Chinese cooking and folk food therapy to warm the middle, disperse cold, and move qi. Its nature is warm and pungent, making it a lively yet approachable spice for daily kitchen and wellness use.

Key Selling Points

• Whole dried green Sichuan peppercorn pericarp
• Zanthoxylum armatum, food-herb botanical
• Bright citrus-like aroma with gentle numbing warmth
• Dried at low temperature to preserve color and oil
• Suitable for commercial kitchens and home cooking

Quality & Sensory

Each batch is carefully dried to preserve its vivid green color, crisp papery texture, and intense citrus-like aroma. When crushed or heated in oil, the pericarp releases a bright, tingling fragrance with a clean, mildly numbing warmth and a subtle herbal sweetness, leaving a refreshing sensation on the tongue without bitterness.

Technical Specifications

Usage Scenarios

• Sichuan and Chongqing style stir-fries
• Hot pot and mala broth
• Marinades and dry rubs
• Infused oils and chili crisp
• Commercial kitchen seasoning

Traditional Uses

In folk culinary and food-therapy practice, green Sichuan peppercorn is toasted in oil to release its aroma, then used to season stir-fries, soups, and braises. It is a signature ingredient in Sichuan hot pot, mapo tofu, and cold dressed dishes, where it adds a bright, tingling warmth. In traditional food wellness culture, it is paired with ginger and star anise to warm the middle and move qi during cool seasons.

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