Sichuan Hanyuan Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Da Hong Pao Mala Spice for Hot Pot

Sichuan Hanyuan Red Sichuan Peppercorn (Zanthoxylum bungeanum), known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒) and honored as the Da Hong Pao (大红袍) variety, is the dried ripe pericarp of a revered culinary and food-herb botanical. Grown in the Hanyuan highlands of Sichuan and sun-dried naturally, this Grade I peppercorn has been prized for centuries as a warming, qi-moving spice used to awaken the palate, disperse cold, and bring the signature má-là (numbing-and-hot) character to Sichuan cooking. Its nature is warm and pungent, making it a lively yet balanced herb for enlivening food and supporting the free flow of qi.

Key Selling Points

• Authentic Hanyuan Da Hong Pao red peppercorn
• Grade I quality with moldy-peppercorn rate ≤ 5.0%
• Moisture ≤ 12% for stable storage and aroma
• Naturally sun-dried to preserve bright red color and citrus-like aroma
• Traditional food-herb spice for hot pot, mala dishes, and seasoning blends

Quality & Sensory

Each batch is naturally sun-dried to preserve its vivid reddish-brown color, crisp outer pericarp, and clean, seed-free texture. The aroma is bright and citrus-like with a warm, woody undertone, and when crushed or simmered in oil it releases a tingling, numbing sensation followed by a gentle heat. In broth or hot pot base, it yields a fragrant, layered má-là flavor that lingers without bitterness.

Technical Specifications

Usage Scenarios

• Sichuan hot pot base and mala broth
• Stir-fry and dry-pot seasoning
• Marinades and spice rubs for meat and poultry
• Chili oil and infused spice oils
• Commercial kitchen and food-service seasoning

Traditional Uses

In folk culinary and food-herb practice, Sichuan peppercorn is toasted and ground into five-spice blends, simmered into hot pot bases, and infused into oils to lend its signature numbing warmth. It is a classic companion to chili, star anise, ginger, and garlic in Sichuan cooking, and in traditional food wellness it is used in warming soups and congee during cold seasons to help disperse chill and enliven the appetite.

FAQ Q&A