Sichuan Red Sichuan Peppercorn Huajiao Whole Dried Spice 500g

Sichuan Red Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, is the dried ripe pericarp of the prickly ash tree. In TCM theory it is considered warm and pungent, entering the Spleen, Stomach, and Kidney channels. Traditionally used to warm the middle burner, disperse cold, and support digestive comfort. This 500g food-grade spice is a versatile culinary and herbal pantry staple.

Key Selling Points

• Dried ripe pericarp of Zanthoxylum bungeanum from Sichuan
• Known in TCM as Hua Jiao (花椒), a warm pungent herb
• Food-grade spice with a citrusy, numbing aroma
• 500g bulk pack suitable for frequent cooking
• Traditionally used to warm the middle and disperse cold

Quality & Sensory

The dried pericarps are typically reddish-brown with a rough, slightly oily texture. They release a bright citrus-like aroma with warm, pungent notes. When cooked or steeped, they impart a characteristic tingling, numbing sensation and a warm, aromatic flavor to dishes and broths.

Technical Specifications

Usage Scenarios

• Added to soups and broths for warmth and aroma
• Used in stir-fries and Sichuan-style dishes
• Steeped in hot water as a warming culinary tea
• Ground and blended into spice mixes
• Used in congee or rice dishes for gentle warmth

Traditional Uses

In TCM theory, Hua Jiao is traditionally used to warm the middle burner, disperse cold, and support digestive comfort. It is commonly paired with ginger and other warming herbs in decoctions and soups. Folk practice also uses it in congee and seasonal dishes to add warmth during cooler months.

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