Sichuan Pepper, 100g

Sichuan pepper, or Szechuan pepper, is used in Western China’s regional cuisine to bring distinctive cold-heat to dishes. Sichuan pepper falls into China’s ‘ma’ flavour category (mouth-numbing spiciness) rather than ‘la’ (chilli hotness), which results in an unusual, tongue-tingling flavour sensation. Sichuan pepper is often used in cooking alongside star anise, ginger and red chillies.

What is Sichuan pepper?

Sichuan pepper is a distinctive and versatile ingredient used widely in Chinese cookery, where it's known as hua jiao - literally 'flower pepper' - and has no western substitute. The brick-red pepper berries grown on bushes in the rutaceae (rue) or citrus family. This explains the lemon-scented leaves and citrus notes of the Sichuan peppercorn. The Sichuan pepper plant looks much like a rose bush with sharp thorns, and a rich red stem. Its berries consist of a black seed encased in a red outer shell. The berries are dried, and the black seed separated out and disposed of, leaving just the outer red husk.

How do I cook with Sichuan pepper?

Sichuan pepper should not be eaten raw. Dry fry the whole peppercorns in a pan for a few minutes before use until fragrant. Crush with a pestle and mortar and sprinkle over dishes such as mapo dofu and fish fragrant aubergine. Sichuan pepper can also be used in meat marinades or for bringing a cold-spice to roast vegetables.

Sichuan pepper recipes

• Mapo dofu: a traditional Sichuan tofu dish in a rich chilli and black bean sauce
• Fish fragrant aubergine: despite the name, this dish contains no fish at all! The aubergine is cooked in what was once the traditional sauce to serve with fish, hence 'fish fragrant'.
• Crispy spiced chicken wings: Japanese-style chicken marinade, then fried in a crisp potato flour shell flecked with spicy Sichuan pepper
• Sichuan Chicken with Peanuts and Spring Onion

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Whole Sichuan peppercorns.

Storage: keep away from direct sunlight and store in a cool, dry place.

CAUTION: Thorns are natural part of the plant and may be found in the product, please remove before cooking

• Distinctive cold heat with tongue-tingling sensation
• Dry fry, crush and sprinkle over food
• Use alongside star anise, ginger & chillies in Chinese cooking
• Core ingredient in Sichuan mapo tofu
• Or try in spiced chicken wings

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.

What are some recipes with Sichuan pepper?

Sichuan pepper is a key ingredient in Western China’s regional cuisine. You’ll often find it paired with star anise, ginger and red chillies. One popular use for Sichuan pepper is to make mapo dofu, a traditional Sichuan tofu dish. You can also use the pepper to make fish fragrant aubergine, or as a coating for chicken wings. 

Are Sichuan peppercorns hot?

Sichuan peppers are not hot, rather they have a cold-heat which creates a tongue tingling sensation.

Why does Sichuan pepper numb your mouth?

Sichuan pepper falls into China’s ‘ma’ flavour category which means it has a mouth-numbing spiciness. This flavour sensation makes the tongue tingle and gives your mouth a slightly numb sensation.