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" 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. This da hong pao Sichuan pepper is from the fall 2017 harvest and is fresh and citrusy both on the nose and tongue. It is larger, brighter red and slightly more tart than the Hanyuan 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.
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 Gansu Province, 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.
Size: 1 kilogram (2.2 pound) bag