Dried Red Sichuan Peppercorn Huajiao Whole Spice for Cooking and Seasoning 1 Bag

Dried Red Sichuan Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, is the dried ripe pericarp of the pepper tree. In TCM theory it is considered warm and pungent, entering the Spleen and Stomach channels. Traditionally used to warm the middle and dispel cold, it is a common culinary spice for adding aroma and a tingling numbing flavor to dishes.

Key Selling Points

• Dried ripe pericarp of Zanthoxylum bungeanum
• Known in TCM as Hua Jiao (花椒)
• Bright red color with a strong aromatic citrus-like scent
• Whole peppercorns suitable for cooking and seasoning
• Packed as 1 bag per jin for household use

Quality & Sensory

The peppercorns are typically bright red to reddish-brown with a rough, slightly oily texture. They have a strong, fresh citrus-like aroma and a pungent, numbing taste that becomes more pronounced when toasted or simmered in oil.

Technical Specifications

Usage Scenarios

• Culinary seasoning for stir-fries and soups
• Flavoring oil for Sichuan-style dishes
• Added to marinades and spice blends
• Used in traditional decoctions and congee

Traditional Uses

In TCM theory, Hua Jiao is traditionally used to warm the middle burner, dispel cold, and dry dampness. It is often added to soups, congee, and decoctions, sometimes paired with ginger or other warming herbs. In folk practice it is also used in external foot soaks.

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