Sichuan Red Peppercorn Hua Jiao 500g Dried Zanthoxylum Spice for Culinary Seasoning

Sichuan Red Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum species, is the sun-dried outer husk of the prickly ash fruit. In TCM theory it is considered warm in nature with a pungent flavor, traditionally associated with warming the middle and dispelling internal cold. Widely used as a culinary spice in Sichuan cooking, it is a food-grade dried botanical for seasoning, not a health supplement.

Key Selling Points

• Authentic Chinese red Sichuan peppercorn, a signature spice of Sichuan cuisine
• Identified in TCM as Hua Jiao (花椒), the dried husk of Zanthoxylum species
• Sun-dried whole peppercorns with the characteristic numbing aroma and citrusy pungency
• Versatile for stir-fries, braises, hot pot, spice blends, and infused oils
• Supplied as a 500g bulk pack of dried edible agricultural product

Quality & Sensory

Typically reddish-brown to rust-colored husks with a dry, slightly wrinkled texture. The aroma is typically sharp, citrusy, and woody, and the taste is characteristically numbing and pungent with a warm, lemony finish when cooked.

Technical Specifications

Usage Scenarios

• Add to Sichuan hot pot and mala-style braises for numbing depth
• Toast and grind into spice blends or five-spice powder
• Infuse in oil for chili oil and dipping sauces
• Simmer in marinades, stews, and braised meat dishes
• Use in pickling brines and savory congee seasoning

Traditional Uses

In TCM practice, Hua Jiao is traditionally regarded as warm and pungent and has long been used in decoctions and food therapy to warm the middle burner and dispel cold. In folk and culinary tradition it is a core component of five-spice blends, paired with star anise, bay leaf, and cinnamon in braising liquids, and used seasonally in warming winter dishes.

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