Sichuan Peppercorn, Green

Botanical Name: Zanthoxylum armatum

Flavor: Warm, Floral, Tart, Herbal, Peppery, slightly Citrusy with a Unique, Mouth Tingling, Numbing Sensation with a Lingering Mild Sweetness

Origin: China

Use With: Beef, Chicken, Pork, Fish, Seafood, Tofu, Vegetables, Rice, and Noodles

Description: Green Sichuan (or Szechuan) Peppercorns are directly related to the more widely known and popular Red Sichuan Peppercorn but come from a different species of Prickly Ash Tree than their red kin. Green Sichuan Peppercorns are a bit more herbal and citrusy and produce a much more pronounced tingling numbness compared to the red variety but are otherwise extremely similar. Just like the red variety, they are combined with spicy chiles to create the signature Sichuan flavor known as Má Lá (麻辣), literally ‘numbing-spicy’. The mouth tingle that Green Sichuan Peppercorns deliver enhances flavors in all foods but, when paired with spicy chiles, that numbness takes the edge off or reduces their heat allowing diners to enjoy the chiles intense fruitiness and other more nuanced flavors.

Suggested Uses:

Use interchangeably (or half and half) with Red Sichuan Peppercorns to make all sorts of traditional and authentic Sichuan dishes including Mapo Doufu, Fuqi Feipian, Dan Dan Mian, La Zi Ji, Kung Pao Chicken, and many more…

• Add to sauces, rubs, and marinades for meats, fish, and vegetables
• Use to season stir fries
• Use to infuse oils (alone or with chiles and other spices) to use for cooking or as a garnish
• Add to soups, stocks, and stews for a unique and exciting twist
• Add a bit of ground Green Sichuan Peppercorn to hot sauce or salsas