Sichuan Red Peppercorn Hua Jiao 500g Dried Zanthoxylum Spice for Cooking and Herbal Tea

Dried Red Sichuan Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, the dried pericarp of the red huajiao variety. A Grade 1 culinary spice and traditional Chinese herb, it is warming and pungent in nature and traditionally associated with the spleen, stomach, and kidney channels. Commonly simmered in water, added to braises and spice blends, or used in daily home cooking.

Key Selling Points

• Grade 1 red Sichuan peppercorn with the characteristic numbing aroma and citrusy pungency
• Botanical source Zanthoxylum bungeanum, dried pericarp of the red huajiao variety
• Known in TCM as Hua Jiao (花椒), a warming pungent herb in traditional Chinese practice
• Versatile dried spice suitable for boiling, braising, pickling, and spice powders
• 500g bulk pack of new-crop dried peppercorn for household kitchens

Quality & Sensory

Typically deep reddish-brown grains with open husks and small dark seeds. The aroma is sharply fragrant with a citrus-woody note, and the taste is distinctly numbing and pungent. Simmered in water, it typically yields a warm, tingling, aromatic infusion.

Technical Specifications

Usage Scenarios

• Simmer in water as a traditional huajiao infusion
• Add to braises, stews, and hotpot spice bags
• Grind into huajiao powder for dipping sauces and seasonings
• Use in pickling brines and five-spice blends
• Infuse cooking oil for numbing Sichuan-style dishes

Traditional Uses

In TCM theory, Hua Jiao is considered warm and pungent and is traditionally used to warm the middle and dispel internal cold, often appearing in decoctions and food therapy recipes. In folk practice it is simmered in water, added to congee or braised dishes, and traditionally paired with ginger or dried tangerine peel. It is also a staple of Sichuan cuisine and household spice cabinets.

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