Sichuan Pepper Grinder ( Da Hong Pao Hua Jiao)
Please note! You must lift UP on the grinder cap for a coarse grind and heavy flow. Default position is fine grind.
We're not sure why no one has ever put Sichuan peppercorns in a pepper mill before, but it totally works!
Perhaps this grinding method has been overlooked because pepper mills are not a Chinese tradition, but using one to grind Sichuan peppercorns is quicker and less messy than using a mortar & pestle or spice grinder and makes it much easier to get this intriguing taste and tingle in your dish. And because our Sichuan pepper is uniquely seedless, you do not have to fear grinding gritty seeds into your food.
After a long search, we found a large glass pepper mill with a unique, slightly octagonal design and filled it with our premium da hong pao Sichuan pepper. The adjustable grinder top has a default fine grind. Lift up on the grinder top to move it into position for a coarser grind and heavier flow of spice. The grinder top is also easily removable when you need access to whole peppercorns.
—Like all pepper mills, this one is best for adding small amounts when cooking or finishing a dish. You will still need an electric spice or coffee grinder to grind larger amounts for cooking or to grind to a fine powder.—
Those who want even more numbing power can just leave the grinder parked on their dining table. That also solves the problem when you're feeding some people who like the numbing spice more than others.
While it has traditionally been advised to toast Sichuan peppercorns before use, it is not necessary with ours. The quality and freshness mean they are fragrant, tasty and potent, with no need to heat them to draw those characteristics out or to insure safety. However when the irresistible taste of toasty peppercorns is preferred, you can remove some from the jar, toast in a dry pan, cool to room temperature and return to the grinder for easy use.
Purchase our slightly larger bag when it comes time to refill the grinder. You can also find more information about da hong pao Sichuan pepper on that product page.
This da hong pao is a single-origin spice grown in the Wudu area of Gansu Province. 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 only opened seed pods and no seeds, which appear in abundance in lower-quality Sichuan pepper. Our Sichuan pepper is not irradiated, and, unlike almost all other imported peppercorns, it does not undergo excessive heat treatment. We at The Mala Market hand-package them weekly to insure freshness.
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: 1.4 ounces (40 grams); 2/3 cup by volume
Ingredients: Single-origin Sichuan pepper. No additives or preservatives. Non-irradiated and non-heat-treated