Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Hancheng Da Hong Pao, Dried Whole Spice
Price range: $4.90 through $10.54
Description
Red 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), with this batch sourced from Hancheng, Shaanxi, and known as Da Hong Pao (大红袍). For centuries, Hua Jiao has been prized as a warming, qi-moving, and damp-dispelling spice, used to enliven the palate, warm the middle burner, and harmonize rich or heavy dishes. Its nature is pungent and warm, making it a bold yet balanced spice for daily home cooking.
Key Selling Points
- Hancheng, Shaanxi origin Da Hong Pao red peppercorn
- Grade-one whole red Sichuan peppercorn
- Free of moldy peppercorns and visible impurities
- Sun-dried and oven-dried for 9.5-tenths dryness
- 500g pack for everyday home cooking
Quality & Sensory
Each batch is carefully sun-dried and oven-dried to preserve its deep reddish-brown color, plump pericarp, and clean, tightly packed texture. The aroma is bright, citrus-like, and intensely fragrant, with a characteristic numbing tingle. When toasted or simmered in oil, it releases a warm, layered fragrance that lifts the flavor of broths, stir-fries, and marinades without bitterness.
Technical Specifications
| Product Type | Dried Whole Spice |
|---|---|
| Common Name | Hua Jiao / Red Sichuan Peppercorn |
| Botanical Name | Zanthoxylum bungeanum |
| Variety | Red Peppercorn (Da Hong Pao) |
| Origin | Hancheng, Shaanxi |
| Processing | Sun-dried / Oven-dried |
Usage Scenarios
- Home stir-fries and braises
- Sichuan-style hot pot and soup bases
- Marinades and spice rubs
- Chili oil and infused oils
- Five-spice blends and pickling
Traditional Uses
In folk culinary and food-herb practice, Hua Jiao is toasted in oil to release its aroma, then added to stir-fries, braises, and hot pot broths. It is a classic component of five-spice powder and is often simmered with star anise, fennel, and cinnamon in medicinal food soups. In daily home cooking, it is used to warm dishes, reduce heaviness, and add a bright, numbing fragrance to meats, vegetables, and pickles.
FAQ Q&A
Q: What is Red Sichuan Peppercorn?
A: Red Sichuan Peppercorn is the dried ripe pericarp of Zanthoxylum bungeanum, known in Chinese as Hua Jiao (花椒). This batch is the Da Hong Pao variety from Hancheng, Shaanxi.
Q: What is the traditional wellness value of Hua Jiao?
A: In traditional Chinese food wellness culture, Hua Jiao is associated with warming the middle, moving qi, and dispelling dampness. It is commonly used in cooking to add warmth and aroma to daily meals.
Q: How do I use dried red Sichuan peppercorn?
A: Toast the peppercorns briefly in a dry pan or oil to release their fragrance, then add them to stir-fries, braises, marinades, or hot pot broths. Adjust the quantity to your recipe and taste preference.
Additional information
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Packaging specifications | 65g early adopter canned, Zanthoxylum bungeanum 500g ordinary goods, 500g sichuan peppercorns good single shell, 500g sichuan peppercorns hao mei hua |
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