Dried Sichuan Peppercorns (Hua Jiao) | (500g)

The story of Hua Jiao

Despite the name, Sichuan pepper is not a pepper at all. It comes from the prickly ash tree, Zanthoxylum bungeanum, a thorny shrub in the citrus family (Rutaceae). The tiny red fruits split open as they ripen, and it is the dried outer husk, rather than the shiny black seed inside, that is used as a spice.

Its Chinese name, Hua Jiao, means "flower pepper", because the opened husks look like tiny blossoms. Hua Jiao is one of the oldest spices in Chinese cooking. It was used long before chilli arrived from the Americas in the 1500s, and it is still one of the defining ingredients of Sichuan cuisine.

What makes Sichuan pepper famous is its effect on the mouth. A natural compound called hydroxy-alpha-sanshool creates a tingling, buzzing, slightly numbing sensation on the lips and tongue. Paired with chilli, it creates ma la, the "numbing and hot" combination behind dishes such as mapo tofu and Chongqing hot pot.

In traditional Chinese practice, Hua Jiao is described as pungent and warm in nature, and it has long been used as a warming kitchen spice. We share this as cultural heritage, not as a health claim.

A family of peppers around the world

Sichuan pepper has close relatives across Asia. Japan uses sansho (Zanthoxylum piperitum), often sprinkled over grilled eel and noodle dishes. Nepal and northern India use timur (Zanthoxylum armatum) in pickles and chutneys, and Korea uses chopi in soups and kimchi. All share the same family trait: the tingling, mouth-buzzing effect that sets them apart from black pepper.

What's in your pack

Each bag contains whole dried Sichuan peppercorn husks and nothing else: no fillers, salt or added flavourings. You may find the occasional small black seed or stem, as is normal for this spice. These can be picked out before grinding, as the seeds are hard and gritty.

How our Sichuan pepper is sourced

Our Sichuan peppercorns are DaoDi-sourced. DaoDi is a traditional Chinese term for ingredients grown in the region long regarded as producing the finest quality of that particular plant, where soil, climate and generations of growing experience come together. Learn more about DaoDi herbs.

How to toast and grind Sichuan peppercorns

1. Pick out any black seeds and small stems.
2. Toast the husks in a dry frying pan over a low heat for 2–3 minutes, stirring often, until fragrant. Do not let them blacken.
3. Leave to cool completely.
4. Grind in a spice grinder or pestle and mortar, then sieve out any tough fibres for a fine powder.

Ground Sichuan pepper loses its aroma quickly, so grind only what you need for the next week or two.

Making Sichuan pepper oil

Gently warm 200ml of neutral oil in a small pan. Remove from the heat, add 2 tablespoons of whole peppercorns, and leave to infuse until completely cool. Strain into a clean, dry bottle, keep in the fridge, and use within a month. Drizzle over noodles, dumplings, cold cucumber salads and stir-fried vegetables.

Spice blends to try

• Chinese five spice: grind Sichuan pepper with star anise, cloves, cassia cinnamon bark and fennel seeds.
• Sichuan pepper salt (jiao yan): toast whole peppercorns with sea salt, then grind together for a table seasoning.
• Chilli crisp: fry dried chillies, garlic and shallots in oil, then stir in ground Sichuan pepper.
• Hot pot base: combine with chilli, dried ginger and Chen Pi orange peel for a spiced broth.

Cooking ideas

Use whole peppercorns to infuse stir-fry oil at the start of cooking, then lift them out before adding vegetables. Ground Sichuan pepper is the finishing touch for mapo tofu, dan dan noodles, fried aubergine and smashed cucumber. Outside Chinese cooking, try a pinch with roasted vegetables, in chocolate truffles, or with citrus desserts for an unexpected tingle. Start small and adjust, as the tingling effect builds as you eat.

Storing your pack

Store whole peppercorns in an airtight jar in a cool, dark cupboard, away from steam and strong light. Whole husks keep their aroma far longer than ground pepper. Use by the best-before date on the pack.

Sources: Pharmacopoeia of the People's Republic of China (2020), Volume I, Hua Jiao (Zanthoxyli Pericarpium), pp. 166–167 · Royal Botanic Gardens, Kew, Plants of the World Online: Zanthoxylum bungeanum.