Bulk Szechuan Pepper Whole

Zanthoxylum simulans
Szechuan pepper, whole image
[ 572 ]Zanthoxylum simulans

Szechuan Pepper Whole

1/4 Pound:  $18.62 Pound:  $41.37 buy now  

Szechuan Pepper (syn. Szechwan) is a spice obtained from the seeds of a species of rue known as Chinese Prickly Ash that is native to China and Taiwan. It is a staple in Asian cuisine, especially in chicken, duck and pork dishes.

Unlike black pepper or chili pepper, Szechuan “peppercorns” lacks pungency or heat. In fact, it imparts a mild lemony flavor to foods, a characteristic that gives rise to another nickname — Indonesian lemon pepper.

While ground Szechuan pepper is an ingredient in Chinese Five-Spice powder, it is used whole to flavor culinary oils or added to baked goods to give a mild sweetness. The best flavor is achieved when the whole peppercorns are briefly toasted before they are added to foods.

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quick look

information at a glance

approximate cups to one pound7
plant part usedfruit
why buy szechuan pepper?Key flavoring in many Asian dishes.

buying & keeping

general guidelines and tips

storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaRust-colored with a mildly resinous aroma.


try something new

culinarySzechuan pepper is widely used in Asian cuisines to flavor soups and stir-fries.

flavor profile

szechuan pepper

Szechuan lends a peppery, lemon-like flavor with a bit of spicy heat that lingers. Goes well with meats, seafood, vegetables, and other hot spices.

formulas & recipes

szechuan pepper

coming soon

what else you should know

szechuan pepper

Szechuan peppercorns are the air-dried fruits of a tree native to China called Chinese prickly ash or flatspine prickly ash. Although they resemble peppercorns from which we get black pepper, these fruits are not true peppercorns.

The rust-colored berries usually have a thin stem attached, which is connected to a husk, split open to reveal a single black seed. The husk is said to open like a blossom, which is why it is called hua jiao, or "flower pepper," in China. Because the seed and husk possess different flavors, the whole “peppercorn” provides a complex piquancy and moderate heat that leaves a tingle on the tongue.

In cooking, Szechuan pepper is commonly used in Chinese and Japanese dishes, such as kung pao chicken and spicy beef and noodles. While the Chinese are masters of balancing the flavors of sweet, salty, sour, spicy-hot and bitter, in Sichuan, bitter gives way to "ma," which equates to biting, hot and numbing.

Frequently bought together

for educational purposes only

This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.