Sichuan Peppercorn (Zanthoxylum bungeanum) — Hancheng Dahongpao Dried Red Pepper, 500g

Sichuan Peppercorn (Zanthoxylum bungeanum), known in Traditional Chinese Medicine (TCM) as Huā Jiāo (花椒), is the dried ripe pericarp of a revered culinary and food-herb botanical. This batch is the celebrated Dahongpao variety from Hancheng, Shaanxi — a first-grade, medium-grade commercial lot prized for its clean, bright red husks. Its nature is acrid and warm, making it a classic warming herb traditionally used to dispel cold, dry dampness, and awaken the appetite.

Key Selling Points

• Hancheng Dahongpao variety, first-grade quality
• Dried red pericarp with virtually no moldy peppercorns
• Low impurity content (≤0.1%)
• 500g bulk pack for commercial kitchens
• Vacuum packaging available on request

Quality & Sensory

Each batch is harvested and sun-dried to preserve its vivid reddish-brown color, crisp papery texture, and intense citrus-like aroma. The husks crackle slightly when pressed, releasing a bold, numbing fragrance. When toasted in oil or simmered in broth, they impart a tingling, warm, and slightly sweet pungency that lingers on the tongue without bitterness.

Technical Specifications

Usage Scenarios

• Sichuan-style braised dishes (lu wei)
• Hot pot and spicy broth bases
• Stir-fry and wok cooking
• Marinades and spice blends
• Commercial kitchen bulk seasoning

Traditional Uses

In folk herbal practice, Huā Jiāo is toasted in oil to release its aroma before stir-frying, simmered in braising liquids for meats and vegetables, and ground into spice blends for daily cooking. It is also brewed as a warm tea with ginger or jujube during cold seasons to support digestion and dispel internal cold. In TCM food therapy, it is often paired with star anise, cinnamon bark, and fennel seed in warming soup packs.

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