Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g - Image 2

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g - Image 3

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g

Name: Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g
SKU: C1688-569930408899
Price: 8.33 HKD
Availability: InStock

$8.33

999999509 in stock

Description

Red Sichuan Peppercorn (Zanthoxylum bungeanum), known in Traditional Chinese Medicine (TCM) as Hóng Huā Jiāo (红花椒), is the dried ripe pericarp of a revered food-herb spice native to Sichuan, China. For centuries, Hong Hua Jiao has been prized as a warming, qi-moving culinary herb used to awaken the palate, disperse cold, and enliven everyday cooking. Its nature is acrid and warm, making it a lively yet balanced spice that brings both fragrance and depth to the table.

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g overview

Key Selling Points

Traditional food-herb spice (药食同源)
Authentic Sichuan-origin red peppercorn
New-crop 500g value pack
Warming, aromatic, and citrus-tinged
Versatile for cooking and herbal blends

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g key features

Quality & Sensory

Each batch is carefully harvested and sun-dried to preserve its deep reddish-brown color, wrinkled pericarp texture, and intense citrus-like aroma. When toasted or simmered in oil, the peppercorns release a bright, tingling fragrance with a warm, numbing sensation and a subtle woody sweetness that lingers on the palate.

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g quality and texture

Technical Specifications

Product Type	Dried Food-Herb Spice
Common Name	Red Sichuan Peppercorn
Botanical Name	Zanthoxylum bungeanum
Origin	Sichuan, China
Net Weight	500g
Shelf Life	18 months

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g specifications

Usage Scenarios

Sichuan-style stir-fries and hot pot
Marinades and spice rubs
Herbal tea and soup blends
Infused oils and condiments
Pickling and preserved foods

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g in use

Traditional Uses

In folk herbal practice, Hong Hua Jiao is toasted in oil to release its aroma, then used to season stir-fries, braises, and hot pot broths. It is also simmered into warming soups and congee during cold seasons, and paired with ginger and star anise in traditional spice blends. As a daily tea, it is brewed with a few peppercorns and a slice of ginger for a gentle, warming infusion.

Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Food-Herb Spice, 500g preparation

FAQ Q&A

Q: What is Red Sichuan Peppercorn?

A: Red Sichuan Peppercorn is the dried ripe pericarp of Zanthoxylum bungeanum, known in Chinese as Hong Hua Jiao (红花椒). It is a traditional food-herb spice prized for its citrus-like aroma and tingling, numbing sensation.

Q: What is the traditional wellness value of Hong Hua Jiao?

A: In traditional Chinese food wellness culture, Hong Hua Jiao is associated with warming the middle, dispersing cold, and moving qi. It is often used in cooking and warming teas for daily seasonal nourishment.

Q: How do I use Red Sichuan Peppercorn?

A: Toast the peppercorns briefly in oil to release their aroma, or simmer them in soups and broths. They can also be brewed in hot water with ginger as a warming tea. Adjust the quantity to your recipe and taste preference.