Chuan Jiao (Zanthoxylum bungeanum) — Sichuan Peppercorn, Dried Food-Herb Spice, 500g

Chuan Jiao (Zanthoxylum bungeanum), also known as Sichuan Peppercorn or Szechuan Pepper, is the dried ripe pericarp of a revered food-herb spice known in Traditional Chinese Medicine (TCM) as Chuān Jiāo (川椒). For centuries, Chuan Jiao has been prized as a warming, yang-supporting spice used to dispel cold, move qi, and awaken the digestive fire. Its nature is pungent and warm, with a slight toxicity in classical texts tempered by proper cooking, making it a bold yet foundational herb for warming the Middle Burner and enlivening the senses.

Key Selling Points

• Authentic Sichuan-origin food-herb spice
• Dried ripe pericarp of Zanthoxylum bungeanum
• Pungent, warm nature for cold-dispelling dishes
• Traditional TCM warming and qi-moving herb
• 500g bulk pack for daily culinary use

Quality & Sensory

Each batch is carefully dried to preserve its reddish-brown color, rough pebbled texture, and intense citrus-like aroma. When toasted or simmered in oil, the pericarp releases a numbing, tingling sensation on the tongue and a warm, fragrant flavor that lingers, brightening broths, stir-fries, and marinades without overwhelming other ingredients.

Technical Specifications

Usage Scenarios

• Sichuan-style stir-fries and hot pot
• Marinades and dry rubs for meat
• Herbal tea blends for warming the Middle
• Soup and braise seasoning
• Traditional medicinal food preparations

Traditional Uses

In folk herbal practice, Chuan Jiao is decocted into warming soups, braises, and medicinal congee to dispel cold from the Middle Burner and support digestive warmth. It is a common ingredient in winter stews, where it pairs with ginger, cinnamon bark, and star anise. As a daily tea, it is brewed alone or blended with ginger and jujube for a gentle, warming infusion during cold seasons.

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