• 3 varieties of single-origin Sichuan pepper
  • 3 distinct citrus flavor profiles, ranging from lemon to floral to woodsy
  • Mostly open seed pods and very few seeds
  • Recently harvested, non-irradiated and non-heat-treated
  • Intense fragrance, taste and numbing power
  • 3 1-ounce bags | 1/2 cup each by volume  
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    Sichuan Pepper Sampler (Szechuan Peppercorns, 花椒)


  • 3 varieties of single-origin Sichuan pepper
  • 3 distinct citrus flavor profiles, ranging from lemon to floral to woodsy
  • Mostly open seed pods and very few seeds
  • Recently harvested, non-irradiated and non-heat-treated
  • Intense fragrance, taste and numbing power
  • 3 1-ounce bags | 1/2 cup each by volume  
  •  

     

    Can't decide which Sichuan pepper to try? Want to have three different and distinct flavor profiles to choose from for making Sichuan dishes? Then this collection of three types of Sichuan peppercorns (formerly Szechuan peppercorns) may be the answer. Included in the Sichuan Pepper Sampler are 1 ounce each of red Hanyuan pepper (also known as Tribute Pepper), Big Red Pao (da hong pao) pepper, and green Sichuan pepper. (About 1/2 cup of each type.) 

    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, is grown in Hanyuan County, Sichuan. It is fresh and floral. Equally if not more popular in Sichuan nowadays is the da hong pao, or big red pao, species, which is larger, warm and woodsy. Green Sichuan pepper, which is bright and lemony, is widely used with fish, chicken and vegetable dishes and almost always found in hot pot and noodle soups. 

    Premium 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. 

    These peppercorns are top grade, sorted to include mostly opened seed pods and few stems and seeds, which appear in abundance in lower-quality Sichuan pepper. These 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. 

    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, Sichuan Province; Jinyang County, Sichuan Province; and Wudu, Gansu Province
    Size: 3 resealable packages, 28 grams (1 ounce) each
    Ingredients: Single-origin Sichuan peppercorns. No additives or preservatives. Non-irradiated and non heat-treated.