sichuan peppercorns
花椒· hua jiao
Taste & Role
A signature spice of Sichuan cooking, where it is toasted and ground, infused into chili oil, or simmered in braises and stir-fries. Paired with dried chilies, it creates the iconic mala (numbing-and-spicy) flavor behind dishes like mapo tofu, dan dan noodles, kung pao chicken, and hot pot.
What it is
Sichuan peppercorns are the dried reddish-brown husks of berries from the prickly ash tree (Zanthoxylum species), not true peppercorns at all. Each husk encloses a tiny black seed that is usually picked out because it is gritty and bitter. They are prized for the unique tingling, numbing sensation they create on the tongue.
Nutrition
per 100 g- Calories
- 564 kcal
- Protein
- 1.2 g
- Total fat
- 61.4 g
- Carbs
- 3.5 g
- Fiber
- 0 g
- Sodium
- 1100 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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