Sichuan Red Sichuan Peppercorn (Zanthoxylum bungeanum) — Da Hong Pao Grade, Dried Whole & Ground

Sichuan Red Peppercorn (Zanthoxylum bungeanum), known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒), is the dried ripe pericarp of the famed 'Da Hong Pao' variety, a highly revered culinary and food-herb (药食同源) spice. For centuries, Hua Jiao has been prized as a warming, numbing, and qi-moving herb, used to dispel cold, dry dampness, ease digestive stagnation, and awaken the appetite. Its nature is pungent and warm, making it a stimulating yet comforting spice for warming the Middle Burner and enlivening the senses.

Key Selling Points

• Da Hong Pao (大红袍) first-grade Sichuan peppercorn
• Extra-numbing 'te ma' potency, freshly harvested
• Available whole or ground to order
• Dried by controlled hot-air process
• Food-herb (药食同源) culinary spice

Quality & Sensory

Each batch is hot-air dried to preserve the pericarp's deep reddish-brown color, crisp papery texture, and intense citrus-like aroma. When crushed or ground, the peppercorn releases a bright, tingling fragrance with a signature numbing sensation on the tongue, followed by a warm, slightly sweet and citrusy finish that lingers pleasantly.

Technical Specifications

Usage Scenarios

• Sichuan and Chongqing hotpot and mala dishes
• Stir-fries, braises, and marinades
• Chili oil and spice blends
• Pickling and preserved vegetable recipes
• Commercial kitchen and food-service use

Traditional Uses

In folk culinary and food-therapy practice, Hua Jiao is simmered into broths and braises to warm the body and cut through rich, greasy flavors. It is a classic companion to ginger and star anise in stews, sprinkled into pickles and congee, and infused into oils for daily cooking. In TCM food culture, it is often paired with warming herbs to support digestion and dispel cold-dampness from the Middle Burner.

FAQ Q&A