Sichuan Green Peppercorns

If you think you know pepper, green Sichuan will change your mind. It's not a true pepper—it's the outer husks of the Zanthoxylum shrub, and this makes it completely unique: instead of fiery heat, it delivers an invigorating, numbing warmth on the tongue that quickly dissipates, leaving an active lemony aroma in the food.

The spice we use

Whole outer husks of Zanthoxylum in an active green color. They are harvested just before full ripeness and gently dried to preserve their essential oils and fresh aroma. Used whole or crushed/ground immediately before use.

Botanical identity

Derived from the plant Zanthoxylum simulans or related species, family Rutaceae—the same family as citrus. Cultivated mainly in the Sichuan province of China, in areas with hot summers and cold winters.

Aroma, color, and taste

Lemony-fresh aroma with hints of tar and a slightly resinous aftertaste. Active green color. Mild, complex taste with the characteristic numbing warmth on the tongue that quickly dissipates.

How it's used

Elevates poultry, fish, and seafood as a finishing spice before serving. A key ingredient in woks, curries, and marinades. Freshly ground, it imparts lemony-fresh notes to sweet preparations, chocolates, and cocktails.

Combinations

Pairs perfectly with ginger, garlic, sesame, and coriander. With lemon and olive oil on grilled fish, it yields excellent results. Also used in fusion compositions with Western spices.

Natural appearance

Whole outer husks in an active green color. Small size, smooth texture. The color and aroma vary depending on the region and altitude of cultivation.

Storage

In a closed container, away from light, moisture, and heat. Use whole or crushed immediately before use.

Precautions

Belongs to the Rutaceae family. Allergy to other members of the family is rare but exists. During pregnancy or if taking anticoagulants, consult a doctor.

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