Sichuan Peppercorn Hua Jiao 500g Dried Sichuan Pepper Grains for Cooking Hot Pot and Marinades

Sichuan Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum species, consists of dried whole peppercorn husks and seeds. Traditionally classified as warm and pungent, it is associated with the spleen, stomach, and kidney channels in TCM theory. Widely valued in Chinese cuisine and traditional herbal practice, these aromatic grains are suited for culinary seasoning and traditional preparations. Store in a cool, dry place.

Key Selling Points

• Whole dried Sichuan peppercorn grains supplied in a 500g resealable bag
• Botanical source Zanthoxylum species, known in TCM as Hua Jiao (花椒)
• Traditionally associated with warming the middle and dispersing cold in TCM theory
• Nitrogen-flushed packaging helps preserve aroma and freshness
• Versatile spice for hot pot, braising, stir-fries, and five-spice blends

Quality & Sensory

Typically reddish-brown husks with small black seeds, dry and brittle to the touch. The aroma is sharply citrusy and numbing, characteristic of quality Sichuan pepper. When cooked, it typically releases a fragrant, tingling pungency that seasons broths and dishes.

Technical Specifications

Usage Scenarios

• Add to hot pot broth for authentic numbing aroma
• Simmer in braising liquids for meat and poultry
• Stir-fry with oil to release fragrance for Sichuan dishes
• Grind into powder for spice blends and dry rubs
• Use in traditional herbal foot soak preparations

Traditional Uses

In TCM theory, Hua Jiao is traditionally used to warm the middle burner, dispel cold, and support digestion, and it is also a classic ingredient in external washes and foot soaks for damp climates. In folk practice, the grains are toasted and ground for dipping salts, infused in cooking oil, or paired with star anise and ginger in master stocks. It is a staple of Sichuan and northern Chinese winter cooking.

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