Wholesale Da Hong Pao Sichuan Pepper (Szechuan Peppercorn, 大红袍花椒)
If you are purchasing for a restaurant, contact us (via envelope icon in menu) to receive a wholesale discount.
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 pao, is warm and woodsy compared to Hanyuan's bright, floral fragrance. It is larger than Hanyuan and often brighter red. This big red pao is a single-origin spice grown in the Wudu area of Gansu Province. It is a premium product, sorted to include mostly opened seed pods and few stems and seeds, which appear in abundance in lower-quality Sichuan pepper.
The harvested peppercorns went directly from farmers to our supplier for processing and tested negative for more than 400 pesticides. We at The Mala Market hand-package them weekly to insure freshness.
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 kilogram (2.2 pound) bag
Ingredients: Single-origin Sichuan pepper. No additives or preservatives. Non-irradiated and non heat-treated
From "These 10 Great Online Specialty Food Stores Have Everything" in Bon Appetit:
[The Mala Market] offer crazy good Sichuan peppercorns, which are complex, intense, and citrusy—as opposed to the bunk ones, which are bitter, not as aromatic, and lacking that crucial mouth-numbing quality.—Mari Uyehara