• Single-origin Sichuan pepper from Qingxi, Hanyuan, Sichuan, also known as Tribute Pepper
  • Fresh, cool citrus, with floral overtones
  • Mostly open seed pods and very few seeds
  • Recently harvested, non-irradiated and non-heat-treated
  • Intense fragrance, taste and numbing power
  • 2 ounces | 1 cup by volume
  • Sichuan Tribute Pepper (Hanyuan Sichuan Pepper, Qingxi Gong Jiao)

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  • Single-origin Sichuan pepper from Qingxi, Hanyuan, Sichuan, also known as Tribute Pepper
  • Fresh, cool citrus, with floral overtones
  • Mostly open seed pods and very few seeds
  • Recently harvested, non-irradiated and non-heat-treated
  • Intense fragrance, taste and numbing power
  • 2 ounces | 1 cup by volume
  • While we have always carried Hanyuan Sichuan pepper, as of the 2020 harvest we now have certified pepper from the village of Qingxi, the best of the best Hanyuan pepper. It is also called gong jiao, or Tribute Pepper, as it was a delicacy sent annually from Hanyuan to the emperor as tribute.

    Hanyuan pepper has a quite different taste than da hong pao, the other red Sichuan pepper that is popular in Sichuan in modern times, being brighter, lighter and more floral compared to da hong pao's warm, woodsy citrus.

    Premium red Sichuan pepper (formerly Szechuan pepper) should have a strong citrusy fragrance and taste as well as an intense numbing quality. Ours is particularly potent, as it has not undergone the once-required heat-treatment process that for so long robbed Sichuan pepper of some of its punch. We believe we are the first to (legally) bring in untreated peppercorns, since Chinese suppliers uniformly heat-treat for the U.S. market. 

    The peppercorns are hand-picked and dried by the farmers before our buyer chooses the best and and has them machine-sorted once and hand-sorted twice, as only the top grades are. This insures mostly opened seed pods and no seeds, which appear in abundance in lower-quality Sichuan pepper, though the Hanyuan pods are generally smaller and more delicate than da hong pao and tend to retain a few more seeds. We at The Mala Market hand-package them weekly. 

    Usage: Sichuan peppercorns should not be eaten whole unless you want a real jolt, but they are fairly easy to eat around in dishes that use them whole. More frequently they are toasted and ground to a coarse or fine powder. Alternatively, you can heat them in hot oil to infuse the flavor and remove the peppercorns altogether.

    To grind: Sort Sichuan peppercorns and discard any stray black seeds, twigs or thorns. Toast in a dry skillet or toaster oven until pods start to smell very fragrant, but do not brown them. Let peppercorns cool, then grind in a spice or coffee grinder or in a mortar and pestle to your desired coarseness. If you desire a fine powder, sift out any yellow husks that don't break down. Sichuan pepper powder will retain its potent flavor and numbing punch for only a few weeks, so grind in small batches.

    Go here for more information on Sichuan pepper and here to find recipes for numerous Sichuan dishes that feature hua jiao. 

    To learn more about the history of Sichuan pepper in the U.S. and current sourcing in China, read this article we reported for Roads & Kingdoms and Slate. It includes writing and photos from our trip to Qingxi to see the home of Tribute Pepper and meet the farmers who grow it. 

    Source: Grown in Qingxi village, Hanyuan county, Sichuan province
    Size: 2 ounces (57 grams); 1 cup by volume
    Ingredients: Single-origin Sichuan pepper. No additives or preservatives. Non-irradiated and non heat-treated