Premium red Sichuan pepper should have a strong citrusy, floral 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. The most famous red "hua jiao" 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.
This da hong pao Sichuan pepper is from the current year's harvest and is large, red, 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 numerous Sichuan dishes that feature hua jiao.
Source: Grown in Gansu Province, processed in Chengdu, Sichuan
Size: 100 grams (3.5 ounces); 1 1/2 cups by volume