Sichuan Red Peppercorn Hua Jiao Premium Grade Dried Spice for Cooking and Seasoning 500g

Red Sichuan Peppercorn, known in TCM as Hua Jiao (花椒), from Zanthoxylum bungeanum, consisting of dried pericarp husks. This Grade 1 spice is traditionally associated with warming the middle and dispelling dampness in TCM theory. It is widely used as a pungent, numbing-hot culinary seasoning and is also traditionally used in herbal practice. Store at room temperature in a dry place.

Key Selling Points

• Grade 1 red Sichuan peppercorn with intense aroma and pronounced numbing heat
• Botanical source Zanthoxylum bungeanum, dried pericarp husks known as Hua Jiao
• Sourced from Hancheng, Shaanxi, a renowned region for red peppercorn
• Sun-dried or heat-dried whole husks with no visible mold or impurities
• Versatile seasoning for Sichuan cuisine, spice blends, and traditional herbal use

Quality & Sensory

Typically deep reddish-brown whole husks with a rough, granular texture and small dark seeds. The aroma is sharply citrusy and pine-like, and the taste is intensely pungent with a characteristic numbing, tingling sensation on the tongue.

Technical Specifications

Usage Scenarios

• Stir-fry whole husks in oil to release aroma for Sichuan-style dishes
• Grind into powder for five-spice blends, rubs, and dipping seasonings
• Add to braises, stews, and hotpot broths for numbing depth
• Infuse in cooking oil to make traditional huajiao-flavored oil

Traditional Uses

In TCM theory, Hua Jiao is considered warm in nature and pungent in flavor, traditionally associated with warming the middle burner and dispelling cold-dampness. In folk practice it has been used in decoctions and seasonal food preparations, and it is a classic component of five-spice seasoning alongside star anise, cinnamon, and clove.

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