Sichuan Peppercorn Powder Hua Jiao Zanthoxylum bungeanum Ground Spice 500g Culinary and Traditional Use

Sichuan Peppercorn Powder, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, is a finely ground spice made from dried pericarp of the Sichuan pepper tree. In TCM theory it is considered warm in nature with a pungent flavor, traditionally associated with warming the middle and dispelling cold. This pre-ground culinary grade powder is commonly used in Sichuan cuisine and traditional herbal cooking. Store frozen to preserve aroma and freshness.

Key Selling Points

• Finely ground Sichuan peppercorn powder made from dried Zanthoxylum bungeanum pericarp
• Known in TCM as Hua Jiao (花椒), a classic pungent-warm culinary and herbal spice
• Traditional sun-dried processing helps retain the characteristic numbing aroma and citrusy pungency
• Convenient pre-ground form ready for seasoning, marinades, and spice blends
• 500g bulk pack suitable for kitchens, restaurants, and herbal pantry stocking

Quality & Sensory

Typically reddish-brown to tan in color with a fine, dry, free-flowing texture. The aroma is characteristically pungent and citrusy with a distinctive numbing sensation. When tasted in cooked dishes, it typically delivers a warm, tingling spiciness with woody floral undertones.

Technical Specifications

Usage Scenarios

• Seasoning for Sichuan dishes such as mapo tofu and hot pot
• Blending into five-spice powder and marinades
• Sprinkling over noodles, dumplings, and roasted meats
• Adding to braised stews and slow-cooked soups for warming flavor
• Incorporating into traditional herbal culinary recipes

Traditional Uses

In TCM practice, Hua Jiao is traditionally used to warm the middle burner and dispel internal cold, and it is a staple in both herbal decoctions and everyday cooking. Traditionally it is paired with ginger and dried tangerine peel in warming broths, or combined with star anise and cinnamon bark in braising spice blends. It is also a common ingredient in seasonal winter dishes where warming flavors are favored.

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