Hanyuan Sichuan Pepper (Hanyuan Hua Jiao, 汉源花椒)

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Premium red Sichuan 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) bring in 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" is grown in Hanyuan County, Sichuan. This Hanyuan Sichuan pepper is from the fall 2017 harvest and is fresh and citrusy both on the nose and tongue. It is smaller, darker and more tart than da hong pao, the other red Sichuan pepper we carry.

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 appear in abundance in lower-quality Sichuan pepper. (Having said that, humans will be human, and some do slip through.) 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.

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. 

Source: Grown in Hanyuan County, processed in Chengdu, Sichuan
Ingredients: Sichuan pepper only. No additives or preservatives. Non-irradiated and non-heat-treated. 
Usage and Storage: Heat peppercorns before grinding or eating. Keep in freezer for optimal long-term storage.