Sichuan Peppercorn (Zanthoxylum bungeanum) — Dried Red Huajiao Spice, 60g Pouch
Price range: $4.85 through $9.47
Description
Sichuan Peppercorn (Zanthoxylum bungeanum), known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒) and honored as the 'Great Red Robe' (大红袍) variety, is the dried ripe pericarp of a revered culinary and food-herb botanical. For centuries, Huajiao has been prized as a warming, qi-moving spice used to dispel cold, dry dampness, and awaken the palate. Its nature is pungent and warm, making it a lively yet grounding herb for harmonizing the Middle Burner and enlivening everyday cooking.
Key Selling Points
- Traditional food-herb spice (药食同源)
- Great Red Robe (大红袍) variety
- Sun-dried and oven-dried whole peppercorns
- 60g resealable pouch, commercial-grade
- Pungent, numbing, citrus-forward aroma
Quality & Sensory
Each batch is carefully dried to preserve its deep reddish-brown color, rough pebbled texture, and intense citrus-and-pine aroma. When toasted or simmered in oil, the peppercorns release a bright, tingling numbing sensation (麻) layered over a warm, floral pungency, leaving a lingering citrus note on the palate without bitterness.
Technical Specifications
| Product Type | Dried Culinary Spice / Food Herb |
|---|---|
| Common Name | Huajiao (Sichuan Peppercorn) |
| Botanical Name | Zanthoxylum bungeanum |
| Form | Whole Dried Pericarp |
| Net Weight | 60 g |
| Processing | Sun-dried and Oven-dried |
Usage Scenarios
- Sichuan and Chongqing hotpot broths
- Stir-fries, marinades, and chili oils
- Pickling and brining spice blends
- Commercial kitchen seasoning
- Five-spice and dry-rub mixtures
Traditional Uses
In folk herbal practice, Huajiao is toasted in oil to release its aroma before stir-frying, simmered into broths to warm the body, and steeped with ginger and jujube as a comforting daily tea during cold, damp seasons. It appears in medicinal food soups, pickled vegetable jars, and longevity spice blends, where it is paired with star anise, fennel, and ginger to harmonize rich or heavy dishes.
FAQ Q&A
Q: What is Huajiao (Sichuan Peppercorn)?
A: Huajiao is the dried ripe pericarp of Zanthoxylum bungeanum, a traditional Chinese food-herb spice prized for its tingling numbing sensation and citrus-like aroma. The 'Great Red Robe' (大红袍) variety is one of the most respected culinary selections.
Q: What is the traditional wellness value of Huajiao?
A: In traditional Chinese food wellness culture, Huajiao is associated with warming the Middle Burner, dispelling cold, and drying dampness. It is commonly used in cooking and seasonal soups to add warmth and balance to everyday meals.
Q: How should I store and use dried Huajiao?
A: Keep the pouch refrigerated or in a cool, dark place to preserve aroma. Toast the peppercorns briefly in oil before stir-frying, or simmer them in broths and spice blends. Adjust the quantity to your recipe and taste preference.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | Zanthoxylum bungeanum 60g bag, 500g red pepper |
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