Premium green Sichuan pepper should have a strong citrusy, vegetal fragrance and taste as well as an intense numbing quality. A member of the citrus family, the Zanthoxylum genus includes numerous edible species of both red and green Sichuan pepper. Green Sichuan pepper has a distinctly different taste than red and has become very popular in Sichuan over the past couple decades, as its fresh, vegetal taste is a great match for fish, chicken and vegetables. Grown at a lower altitude and in a warmer climate than red Sichuan pepper species, some of the best green hua jiao is from Yunnan Province.
This green Sichuan pepper is large, green (not brown!), fresh and extremely citrusy both on the nose and tongue. As a premium product, it is not only hand-harvested but hand-sorted so as to include mostly opened seed pods and very few stems and seeds (which are not used for cooking but usually appear in lower-quality Sichuan pepper). These Sichuan peppercorns go direct from farmer to our supplier in Chengdu for processing and packaging, and meet strict U.S. safety standards.
Go here for more information on Sichuan pepper or details on how to roast and grind the peppercorns to use as a powder. You'll also find recipes for Sichuan dishes that feature green hua jiao.
Source: Grown in Yunnan Province, processed in Chengdu, Sichuan
Size: 100 grams (3.5 ounces); 1 1/2 cups by volume