The most electric spice on earth! That is how Sichuan peppercorns, or hua jiao in Chinese, has been described. At once fresh, citrusy, floral, and earthy with an electrifying tingling sensation.
Given the name of our site (Mala Eats), you can probably infer that Sichuan pepper is one of our favorite spices to use and talk about. You can check out our about us page to read more about the origin of our name. In this article we’ll cover what Sichuan pepper is, the flavor profile, how it’s used, the USDA ban, how to grind it, and where to buy it.
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What are Sichuan Peppercorns
Sichuan pepper is not actually a pepper (in the bell pepper sense), and it’s not related to black peppercorns that are common in Western cooking.
Sichuan pepper comes from the berries of the Sichuan Pepper Tree. These trees are from the Zanthoxylum genus which are a form of citrus. Prickly sharp thorns surrounding the berries can shred the hands of those who pick them.
In China, Sichuan pepper is known as huājiāo (花椒). This directly translates to “flower pepper.” If you look at the perfect specimen of Sichuan pepper that has been dried and ready for consumption, you’ll see why.
When the small berries are dried an inner hard black seed pops out and the outer husks flares out and appears as a vibrant budding flower. Varieties such as da hong pao (pictured below) especially have this visual quality.
Alternate Names
Hua jiao has several English names, including Sichuan pepper, Sichuan peppercorns, Szechwan / Szechuan peppercorns, dried peppercorn, prickly ash, flower pepper, and wild pepper.
The name prickly ash likely comes from the sharp thorns that guard the berries and the leaves that resemble those of Ash trees.
Here at Mala Eats we refer to Sichuan pepper as “Sichuan peppercorns” so there will not be any confusion between it and dried red Sichuan chili pepper.
Where They are Grown
Sichuan pepper is indigenous to regions of Western China. Prized varieties are grown in Gansu (Jie’s home province)and Sichuan Province. It is also harvested in other East Asian countries. Sichuan pepper trees are usually harvested around the beginning of autumn.
What gives Sichuan pepper their numbing quality
The outer husk is the edible portion of the berry that transmits the electrifying flavor and sensation that has spread from Sichuan to the world. This is due to a molecule called sanshool that’s been documented to cause the lips to vibrate at 50 hertz – so it’s truly an electrifying spice!
What do Sichuan Peppercorns taste like
Sichuan peppers have a fresh, citrusy, and slightly floral taste, although what most novices will notice at first is the pleasant tingling sensation they deliver when eaten.
When Sichuan peppers are combined with red chili peppers they produce a flavor known in Chinese as málà (麻辣). Málà is a distinctly Sichuan flavor that is at once numbing (ma 麻) and spicy (la 辣). Málà flavor is part of the reason the capital of Sichuan, Chengdu, is a UNESCO City of Gastronomy.
Capsaicin in red Sichuan chili peppers produce the burning spicy sensation (la 辣) while the sanshool in Sichuan peppercorns deliver the anesthetic prickliness that makes the lips feel like they are vibrating and tingling (ma 麻). The spicy and numbing flavors together are called málà (麻辣) and provide an intoxicating combination of flavors.
It is said that the numbing effect of Sichuan peppercorns allow Sichuanese people to eat more spicy food than could otherwise be tolerated.
Differences in Varieties
There are at least 60 different varieties of hua jiao grown in different regions. We will not discuss them all or this article might turn into a book! Most people buying Sichuan pepper in North America or Europe will see red and green varieties.
Red Sichuan Peppercorn
Two popular red varieties are “da hong pao” and Hanyuan.
Da hong pao (literally, big red robe) is a larger, bright red variety that fully encapsulates the name hua jiao (flower pepper) with its beautiful appearance that resembles the petals of flowers when the husk open.
The Hanyuan variety is described by The Mala Market as being brighter, lighter and more floral when compared to the woodsier citrus of the da hong pao variety. The best of this variety is grown in small batches in the town of Qingxi.
Green Sichuan Peppercorn
Green Sichuan pepper has a distinctly different taste than red varieties. Green Sichuan pepper, such as “qing hua jiao” varieties, have a fresher vegetal flavor and a lemony aroma, but they pack a more intense numbing effect as compared to red Sichuan peppercorn.
Green Sichuan peppers are a different variety of Sichuan pepper rather than a less mature version of the red variety. While the use of red Sichuan pepper in China has been widespread for thousands of years, the popularity of green Sichuan pepper is a more recent phenomenon.
Their flavor is thought to pair well with fish.
How to use Sichuan Peppercorns
Cooking
Used in smaller amounts, Sichuan pepper adds a unique flavor to dishes and doesn’t have a heavy numbing effect. Of course, the intensity of the numbing effect depends on how fresh your hua jiao is and how they are used. Sichuan pepper is known to compliment many other ingredients making it a versatile spice.
When Sichuan peppercorns are simmered in oil, they produce a mildly numbing oil that can be used for cooking dishes or drizzled on top of noodles or blanched vegetables.
On the other hand, sprinkling freshly ground Sichuan pepper on top of dishes such as mapo tofu can produce an intense tingling sensation (which can be reduced by using less). It’s also used in braised foods, Sichuan pickles, kung pao tofu, spicy fried peanuts, homemade chili oil, and vegan dan dan noodles.
To make a simple and flavorful spice mix, Sichuan pepper can be ground and mixed with salt and then used to dip food in right before eating, such as with shredded chicken.
The craft beer scene is starting to take off in China and Sichuan pepper is making its way into beers that feature classic and local ingredients. This is one use that I have yet to try, but am excited to!
Chinese Medicine
Sichuan peppercorns belong to the category of herbs that warm the interior and expel cold. It is prescribed to treat gastrointestinal conditions, for relieving pain, killing parasites, and to relieve itching.
History of Sichuan Pepper in China
The earliest written record of Sichuan pepper in China is in the "Book of Songs". The Book of Songs is a collection of folk poems dating to the Western Zhou Dynasty (1046-771 BCE) indicating that the Chinese people have used Sichuan peppercorns for at least 3,000 years.
Thousands of years ago people thought Sichuan pepper could ward off evil spirits. Some dynasties even infused peppercorns into paint before painting palace walls.
The use of Sichuan pepper in China has ebbed and flowed throughout history. In the Sichuan-Chongqing region, Sichuan pepper is inseparable from the cuisine. Sichuan pepper is native to China and grows wild in the mountains of Bashu and Qinling.
Chinese classical text indicate that Sichuan pepper was used widely throughout China during the Ming Dynasty before retreating to the Sichuan Basin. As urbanization begin to take place in the 1990s, the population began to flow on a large scale and the use of Sichuan pepper once again began to spread throughout China.
History of U.S. Sichuan Peppercorn Ban
Lucky for us high quality Sichuan pepper is now available through importers such as The Mala Market, but this was not always the case.
The U.S. government banned imports of all varieties of citrus from China in 1968 due to the possibility of citrus canker – a disease that can affect citrus trees. Since Sichuan pepper trees are a form of citrus, it was banned for import because authorities thought it could spread citrus canker.
However, the ban was very loosely enforced until 2002 when the USDA prioritized hua jiao. Chinese grocery stores and other ethnic markets were targeted for raids. The crackdown could not completely keep the prized spice of Sichuan cuisine from making its way to the U.S.
Due to its almost “addictive” quality, and the reality that Sichuan pepper is inextricably linked to Chinese cuisine (Sichuan in particular), Sichuan pepper continued to be smuggled into the country via a route that went through India and Mexico.
In fact, it was the most confiscated agricultural product between 2002 and 2006 with 801,000 pounds worth 1.2 million dollars being seized. It continued to be available in ethnic markets, but they had to sell it “under the counter” or in packaging that did not label it Sichuan pepper.
In 2004 the USDA partially put an end to this culinary travesty by approving the import of Sichuan peppers that underwent heat treatment – heated to 140 degrees for 10 minutes. Heat treatment might kill unwanted canker, but it also kills the flavor, quality, and character of Sichuan pepper.
After some lobbying, the USDA admitted that they could not point to any cases of dried Sichuan peppers infecting or contaminating citrus (oranges, lemons) trees. In fact, the type of canker that infects Sichuan pepper trees is completely different from the canker that infects citrus like orange and lemon trees.
After a 37-year total import ban and an additional 12-year heat treatment requirement, the USDA finally lifted restrictions on Sichuan pepper. Minimally process, non-heat treated Sichuan pepper was finally allowed to be imported starting in 2017. Hurray for flavor!
Where to Buy Sichuan Peppercorns
For many years we bought Sichuan pepper from Chinese markets, but unfortunately their freshness and potency was always minimal because much of the Sichuan pepper imported is old and has been heat treated.
More recently we discovered The Mala Market (no relation to Mala Eats) and they sell the freshest and most potent Sichuan peppers that we have seen outside of China. They are so fresh that we only use about a ¼ of the amount we would if we bought them from a local Chinese market.
If you prefer to buy Sichuan pepper from a local market, look for the ones with the most vibrant dark reddish or purplish color and the least number of black seeds and steams. They may be packaged as Sichuan pepper, Sichuan peppercorns, Szechwan peppercorns, dried peppercorn, prickly ash, flower pepper, or wild pepper.
We have also seen Sichuan pepper in Whole Foods and the World Market in the Bay Area, but their color is dull indicating they have too much age on them.
Another online option besides The Mala Market is Amazon. Usually, we encourage you to shop local, but in a case like this what is available locally is usually not top quality.
Storage
Like other dry spices, store Sichuan pepper in a cool dry place in an airtight container. Use by the expiration date on the package.
While technically they can last longer, to retain full flavor we recommend keeping whole spices no more than one year.
After grinding they will retain their electric tingling effect and complex fragrance for only a few weeks. We recommend only grinding what you’ll use within 1 - 2 weeks.
Substitutions
There is no substitute for Sichuan pepper. The good news is that it is more available than any other time in history. Sichuan pepper is showing up in more non-Chinese markets and it is readily available online.
Sources and Credits
We gathered information for this article from across different reputable sources and from personal experience.
Information about the U.S. Sichuan peppercorn ban primarily came from an article written in Roads and Kingdoms by Taylor Holliday, the founder of The Mala Market, and a New York Times article.
📖 Recipe
How to Grind Sichuan Peppercorns (Hua Jiao)
Equipment
- Spice grinder
- Mesh strainer for sifting
- bowl for sifting the pepeprcorns after grinding
- storage container
Ingredients
- Sichuan peppercorns
Instructions
- Remove any visible inner black seeds and stems before grinding Sichuan peppercorns. If you buy high quality peppercorns the seeds and stems should be minimal.Sichuan peppercorns
- Place around 3 tablespoons (or your desired quantity) in a spice grinder and grind until a coarse to fine powder is achieved.Sichuan peppercorns
- After grinding it is better to sift out the pale brown husks that will be visible in the grind. We like to use a small mesh strainer.
- Place the mesh strainer over a bowl. Pour the ground peppercorns into the bowl and then shake the strainer to sift the powder. Discard the husks. Don’t worry if some of the husks slip through your strainer.Sichuan peppercorns
- Remember, after grinding they will retain their tingling numbing effect and deep fragrance for only a few weeks. We recommend only grinding what you’ll use within 1 - 2 weeks.
Video
Notes
Nutrition
Nutrition disclaimer
malaeats.com is created for informational purposes only. Although we do our best to provide nutritional information to our readers as a general guideline, we are not certified nutritionists and the nutritional values provided should be considered estimates. Numerous factors such as variations in fresh ingredients, brands purchased, etc. will alter the nutritional values in any recipe. Different online calculators also provide different results depending on their sources. To obtain accurate nutritional information for a recipe, please use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities you used.
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