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Da Hong Pao Sichuan Pepper (Szechuan Peppercorn, Hua Jiao)
$16
The most popular Sichuan pepper variety
Hua jiao, or "flower pepper," is known as Sichuan pepper outside China. It is what gives málà its signature “má,” the tingling, numbing sensation that distinguishes the cuisine. While many cuisines use chili heat, or "là," no other cuisine relies so deeply on this electrifying spice.
Though there are many species and varieties of Sichuan pepper grown in China, da hong pao is the most widely used and loved, due to its large size, robust citrus flavor and pronounced numbing effect. Da hong pao means “big red robe,” and the large, bright-red husks of this variety open fully when dried, naturally releasing their gritty seeds (which are not eaten). Unlike most varieties, which simply split open, this one often opens into a six-petaled flower shape.
We source only the most recent harvest of hua jiao to ensure maximum aroma and potency. Our da hong pao is from Wudu, in Gansu Province, one of China’s premier growing regions for Sichuan pepper. Each late summer, our buyer travels to Wudu to work directly with local growers, selecting lots for large size, saturated color and high oil content.
We then have the peppercorns cleaned and sorted once by machine and twice by hand—ensuring that only fully opened husks are included, with none of the gritty seeds, twigs or thorns you find in lower-quality Sichuan pepper.
Fragrant and tingly but not spicy-hot on its own, hua jiao is an essential building block of authentic Sichuan cuisine.
Our line of Sichuan pepper
This da hong pao Sichuan pepper: Warm, woodsy citrus.
Flower pepper: What we call the special grade da hong pao that is sorted to have the largest, flower-shaped peppercorns.
Qingxi tribute pepper: Famous but rare Sichuan pepper from a village in Hanyuan County, Sichuan. Citrusy and floral.
Green Sichuan pepper: A different species of Sichuan pepper that is green when ripe. Cool-citrus and pine.
All of our hua jiao varieties are highly numbing; you may need to use less than you would of other Sichuan pepper, and less than the recipe calls for.
Cultivation + Processing
Sichuan pepper belongs to the citrus family (Rutaceae), within the Zanthoxylum genus, which includes both red and green species, varieties and cultivars. Da hong pao is, specifically, a variety of Zanthoxylum bungeanum.
Da hong pao thrives in high-altitude, mountainous regions with hot, humid summers and cold winters. Ours is grown in Wudu, Gansu Province, just north of Sichuan. The bright-red berries grow on thorny shrubs or small trees and are harvested by hand—a slow and careful process. After harvesting, they are sun-dried, causing the husks to split open and release their gritty seeds. The husks of our peppercorns are cleaned and sorted once by machine and twice by hand, ensuring a spice that is ready to use—no sorting or picking out seeds, twigs and thorns before use. The careful processing also ensures that the tiny oil pockets on the outside of the berries are not damaged.
Our Sichuan pepper is never heat-treated—which the USDA required for many years—or irradiated.
Why It's Numbing
Sichuan pepper’s signature tingling sensation comes from a compound called hydroxy-alpha sanshool. Unlike most flavors, which are detected by taste receptors, sanshool activates tactile receptors responsible for touch and vibration. This triggers a physical sensation known as paresthesia—essentially causing your lips and mouth to feel as if they are vibrating or going numb. Studies have measured this vibration at around 50 hertz, similar to the frequency of an electrical current.
Compare To
Despite its name, Sichuan pepper is neither a chili nor a true peppercorn. It is the dried husk of a berry from a citrus-family plant. Sichuan pepper is sometimes still called “prickly ash” in the West, due to its thorns and similar appearance to ash trees.
As the berries dry, they split open and release their seeds, which are not eaten due to their hard, gritty texture. Lower-quality Sichuan pepper often contains these seeds, along with stems and thorns—diluting both flavor and texture. High-quality pepper, like this, consists almost entirely of clean, open husks.
Our spices are never irradiated, which diminishes volatile oils and flavor, and are not heat-treated. We were the first company to reintroduce fully potent Sichuan peppercorns to the U.S. after heat treatment requirements were lifted, restoring their true flavor and numbing quality.
Similar species are found in Japan (sansho) and Himalayas (timur pepper), as well as other parts of China, but they lack the intensity of aroma and numbing power of the most prized Chinese varieties.
Avoid purchasing pre-ground Sichuan pepper, which quickly loses both aroma and numbing effect.
How To Use It
Sichuan peppercorns are typically not eaten whole but used to flavor dishes in several ways:
Whole peppercorns: Add several whole peppercorns as an aromatic in braises and stews. You can enclose them in a mesh spice bag or leave them loose and strain out after cooking. Or simply eat around them!
Oil infusion: Infuse cooking oil with dried Sichuan peppercorns to incorporate its flavor and aroma into stir-fries. Heat the oil in a pan and add whole hua jiao. Let sizzle gently just until the fragrance blooms, taking care not to burn, then add the rest of the ingredients; alternatively, strain the whole Sichuan pepper from the oil before adding other ingredients for a peppercorn-free dish.
Grinding: Toast lightly, then grind into a coarse or fine powder for finishing dishes. Top noodles, stir-fries, salads, soups and sauces with ground Sichuan pepper, as you would black pepper or other seasonings. Add ground huajiao to your usual spice mix for dry rubs and marinades before grilling and roasting.
Grinding tip: Toast gently until fragrant but not browned, then grind fresh in a spice grinder or mortar and pestle. Pre-ground Sichuan pepper quickly loses both flavor and numbing effect, so grind in small batches.
Note that if you’ve been using other Sichuan pepper, you’ll probably need to use significantly less of ours. Start with ½ teaspoon whole or ¼ teaspoon ground per dish.
Storage
Store in a cool, dry place away from light. For maximum freshness and potency, keep bag sealed tightly. For long-term storage, freezing will significantly increase shelf life.
Whole Sichuan pepper retains its flavor far longer than ground—grind only what you need.
