Green Sichuan Peppercorn Qing Ma Jiao 500g Dried Sichuan Pepper Bulk Culinary Spice

Green Sichuan Peppercorn, known in TCM as Qing Ma Jiao (青麻椒), is the dried husk of Zanthoxylum species, a pungent Sichuan pepper prized for its intense numbing aroma. Traditionally associated with warming and dispersing cold in TCM theory, it is widely used in Sichuan cuisine for hotpot, stir-fries, and spice blends. Store in a cool, dry, ventilated place away from light.

Key Selling Points

• Authentic green Sichuan peppercorn sourced from Sichuan province
• Known in TCM as Qing Ma Jiao 青麻椒 with a strongly numbing pungent character
• Sun-dried whole husks with vivid green color and citrusy aroma
• Sold as loose bulk agricultural produce in a 500g portion
• Ideal for Sichuan hotpot, mapo tofu, chili oil, and spice mixes

Quality & Sensory

Typically bright green to yellow-green husks with a dry, slightly rough texture and a sharp citrus-pine aroma. When cooked, it delivers a pronounced numbing sensation and fresh, zesty pungency characteristic of high-quality green Sichuan pepper.

Technical Specifications

Usage Scenarios

• Add to Sichuan hotpot broth for authentic numbing flavor
• Grind into chili oil or dipping sauce blends
• Use in stir-fries, mapo tofu, and dry-pot dishes
• Infuse in braising liquids and marinades

Traditional Uses

In TCM theory, Sichuan pepper is considered warm and pungent and is traditionally associated with warming the middle and dispersing cold. In folk and culinary practice, green Sichuan peppercorn is a signature spice of Sichuan cooking, commonly paired with dried chilies, doubanjiang, ginger, and garlic in hotpot, mala dishes, and pickling brines.

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