Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Hua Jiao Spice & Food Herb, 500g

Sichuan Peppercorn (Zanthoxylum bungeanum) is the dried ripe pericarp of a revered culinary and food-herb botanical known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒), also called Chuān Jiāo (川椒) when sourced from Sichuan. Long prized as a warming, damp-dispelling spice, Hua Jiao has been used to rouse the appetite, warm the Middle Burner, and scatter cold-damp, while lending its signature numbing citrus aroma to kitchens across China. Its nature is pungent and warm, making it a lively yet balanced herb for both daily cooking and traditional food-therapy preparations.

Key Selling Points

• Authentic Sichuan-origin Hua Jiao (花椒)
• Dried ripe pericarp of Zanthoxylum bungeanum
• Naturally sun-dried, no artificial processing
• Traditional warming food herb and culinary spice
• Available as whole peppercorn or ground powder, 500g

Quality & Sensory

Each batch is naturally sun-dried to preserve the pericarp's reddish-brown color, rough outer texture, and the tiny white inner seed visible in premium grades. The aroma is bright, citrus-like, and tingling on the nose, while the taste delivers a distinctive numbing sensation followed by a warm, slightly bitter pungency. When toasted or simmered in oil, the peppercorns release a fragrant, mouth-tingling essence that defines Sichuan cooking.

Technical Specifications

Usage Scenarios

• Sichuan-style stir-fries and hot pot broths
• Marinades and spice rubs for meat and poultry
• Herbal tea blends for warming the Middle Burner
• Soup and congee seasoning in traditional food therapy
• Ground powder for dipping sauces and spice mixes

Traditional Uses

In folk herbal practice, Hua Jiao is simmered into warming soups, congee, and medicinal food broths to dispel cold-damp and support digestive warmth. It is a classic companion to ginger and jujube in seasonal winter tonics, and is often steeped alone or with a slice of ginger as a simple daily tea for those who feel cold in the middle. In Sichuan kitchens, it is toasted in oil to release its numbing fragrance, then used to season pickles, braises, and longevity-style spice blends.

FAQ Q&A