Sichuan Green Sichuan Pepper Qing Hua Jiao 500g Dried Zanthoxylum Pods for Culinary Spice Use

Green Sichuan Pepper, known in TCM as Qing Hua Jiao (青花椒), from Zanthoxylum armatum, consists of dried whole husk pods harvested in Sichuan. In TCM theory, Sichuan pepper is considered warm in nature with a pungent flavor and is traditionally associated with warming the middle and dispelling cold. This 500g pack of whole dried green peppercorn pods is a staple aromatic spice for Sichuan-style cooking and is intended for culinary use.

Key Selling Points

• Authentic Sichuan green Sichuan pepper, known as Qing Hua Jiao (青花椒)
• Botanical source Zanthoxylum armatum, dried whole husk pods
• 500g bulk pack suited for commercial kitchens and frequent home cooking
• Traditionally valued in TCM as a warm, pungent spice associated with dispelling cold
• Signature numbing citrus aroma essential for Sichuan and Chongqing dishes

Quality & Sensory

Typically bright green to olive-green dried pods with a slightly wrinkled, grainy texture. The aroma is intensely citrusy and pine-like with the characteristic numbing tingle of green Sichuan pepper. When cooked, it delivers a fresh, zesty pungency and a lingering mouth-numbing sensation.

Technical Specifications

Usage Scenarios

• Stir-fry with dried chilies and oil for mapo tofu and hot pot bases
• Grind or crush to season meats, noodles, and dipping sauces
• Infuse in braising liquids, marinades, and pickling brines
• Add to Sichuan-style cold dishes and salad dressings

Traditional Uses

In traditional Chinese practice, Sichuan pepper has long been used as both a spice and a warming herb, often paired with ginger, dried tangerine peel, or star anise in braises and stews. It is a defining ingredient in Sichuan cuisine, appearing in hot pot, mapo tofu, and kung pao dishes, and is commonly used in winter cooking where warming flavors are favored.

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