• Single-origin Sichuan pepper from Wudu, Gansu Province
  • Warm, woodsy citrus
  • Large, open seed pods and no seeds
  • Recently harvested, non-irradiated and non-heat-treated
  • Intense fragrance, taste and numbing power
  • 2 ounces | 1 cup by volume
  • Da Hong Pao Sichuan Pepper (Szechuan Peppercorn, 大红袍花椒)


  • Single-origin Sichuan pepper from Wudu, Gansu Province
  • Warm, woodsy citrus
  • Large, open seed pods and no seeds
  • Recently harvested, non-irradiated and non-heat-treated
  • Intense fragrance, taste and numbing power
  • 2 ounces | 1 cup by volume
  • A new shipment is due to arrive mid-August

    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) import untreated peppercorns, since Chinese suppliers uniformly heat-treat for the U.S. market. 

    A member of the citrus family, the Zanthoxylum genus includes numerous edible species of both red and green Sichuan pepper. The most famous red hua jiao, as Sichuan pepper is called in Sichuan, was historically grown in Hanyuan County, Sichuan, but just as popular—if not more so—in Sichuan nowadays is the da hong pao species grown in Gansu and other northern China provinces.

    Da hong pao, or big red robe, is warm and woodsy, with a hint of menthol, compared to Hanyuan's bright, floral fragrance. This da hong pao is a single-origin spice grown in the Wudu area of Gansu Province. As of the 2019 harvest, we have a new supplier whose premium da hong pao has been sorted to include only opened seed pods and no seeds, which appear in abundance in lower-quality Sichuan pepper. 

    The harvested peppercorns went directly from farmers to our supplier for processing and safety testing. We at The Mala Market hand-package them weekly to insure freshness. 

    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 & 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 Anthony Bourdain's Parts Unknown. 

    Source: Grown in Wudu, Gansu 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