Sichuan Peppercorns

Sichuan peppercorns are a spice made from the dried husks of berries from plants in the genus Zanthoxylum, especially species such as Zanthoxylum simulans and Zanthoxylum bungeanum.

Sichuan peppercorns are a spice made from the dried husks of berries from plants in the genus Zanthoxylum, especially species such as Zanthoxylum simulans and Zanthoxylum bungeanum. They are not true peppercorns and are valued for a citrusy aroma and a characteristic numbing sensation known in Chinese as *ma* (麻). They are closely associated with Sichuan cuisine and the broader *málà* (麻辣) flavour profile. In Canada, they are commonly sold in grocery stores, Asian supermarkets, and spice shops, where they are used in Sichuan and fusion cooking.

Botany and source

Sichuan peppercorns are the dried husks, or pericarps, of berries from several *Zanthoxylum* species. The plants are prickly ash shrubs or small trees in the rue and citrus family (Rutaceae).

Flavour and sensory effect

The spice has a bright citrus-like aroma with floral and woody notes. Its distinctive numbing effect comes from compounds such as hydroxy-α-sanshool, which affect the mouth differently from chilli heat.

Culinary use

Sichuan peppercorns are used widely in Sichuan cuisine, especially in dishes that combine them with chilli peppers to create *málà*. They are also used in other Chinese and Himalayan regional cuisines.

Varieties and forms

Red Sichuan peppercorns are the most common type, while green varieties are also used and are often described as more floral. They may be sold whole, ground, or as an infused oil.