Dried Red Sichuan Peppercorn Hua Jiao Plum Blossom Grade A Culinary Spice 500g

Dried Red Sichuan Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, is the sun-dried ripe pericarp of the pepper tree. In TCM theory it is considered warm and pungent, associated with the Spleen and Stomach channels. Traditionally used to warm the middle and dispel cold dampness. Its numbing citrus aroma makes it a staple in Sichuan cooking and warming herbal decoctions.

Key Selling Points

• Sun-dried ripe pericarp of Zanthoxylum bungeanum
• Grade A quality with low impurity and mold tolerance
• Warm pungent TCM nature associated with Spleen and Stomach
• Distinct numbing citrus aroma and flavor
• Versatile for cooking, decoctions, and infused oils

Quality & Sensory

The dried pericarps are typically reddish-brown with a rough, slightly oily texture. They release a strong citrus-like, numbing aroma when crushed. In decoctions or infused oils they impart a warm, tingling, pungent taste with mild bitterness.

Technical Specifications

Usage Scenarios

• Sichuan-style stir-fries and hot pot
• Warming herbal decoctions
• Infused cooking oil
• Marinades and spice blends

Traditional Uses

In TCM and folk practice, Hua Jiao is traditionally used in decoctions and congee to warm the middle burner and dispel cold dampness. It is often paired with ginger and other warming herbs. It is also used externally in foot soaks and compresses for its warming nature.

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