Published: · Updated: by Wei Guo · 52 Comments
What is Sichuan pepper? What does it taste like? Is there a substitute? How is it used? How to judge its quality? Read my complete guide to this unique spice.
When it comes to Chinese cuisine, particularly Sichuan food, you can hardly miss a unique spice that gives numerous dishes an exciting zing: Sichuan pepper (花椒, Huā Jiāo). Based on the questions I’ve received from my readers, I’ve written a complete guide in Q&A form. I hope it will help you have a good understanding of this wonderful spice.
What is Sichuan pepper?
Sichuan pepper is the dried berry of a type of spiky shrub native to regions of Western China. Unlike its name suggests, it’s neither a pepper nor a chilli.
Unique to Chinese cuisine, it has been used as a spice since ancient times. It has a pinkish-red, pimply appearance and delivers a distinctive, mouth-numbing sensation known as Má/麻.
What are its other names in English?
Szechuan/Szechwan pepper, Chinese prickly ash, dehydrated prickly ash, Chinese pepper, rattan pepper (for the green variety), mala pepper, etc. They all refer to the same spice.
What is it called in Chinese?
The Chinese name for Sichuan pepper is 花椒 (Huā Jiāo). It literally means flower pepper, as the red husks that hold black seeds inside “bloom” like a flower when ripe.
The term “Sichuan” is not included in its Chinese name. So if you ask a Chinese person for “Sichuan pepper”, highly likely they wouldn’t know what you are talking about. Or they might think you are looking for chilli pepper which is widely used in Sichuan cuisine.
What does Sichuan pepper taste like?
It’s best to describe its taste in two dimensions:
- Flavour-wise, it has a citrus aroma plus an overtone of pine.
- Sense-wise, it creates a tingly, numbing sensation in your mouth. As Harold McGee describes it in On Food and Cooking: “they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue).”
That is why in ancient times Chinese people used Sichuan peppercorn as a remedy to relieve toothache. Put a few on the offending tooth, then bite and hold. After a while, you won’t have a toothache, but instead an overwhelming numbing sensation (I can’t tell you which is less unpleasant. Have a try if you are curious!).
Is it hot like other peppers?
It doesn’t produce heat thus it doesn’t taste hot. Dishes that contain Sichuan pepper often taste spicy simply because it’s often paired with dried chilli pepper.
What is green Sichuan pepper?
Green Sichuan pepper is a variety of Sichuan pepper that came to Sichuan culinary horizon in the late 90s. Unlike some people’s beliefs, it’s not the immature version of the regular red one.
Richer in scent, it has a very strong citrus smell but not much of a pine note. It also delivers a distinctive numbing sensation, but one which is slightly less intense.
What is Mala?
Málà/麻辣, meaning numbing and spicy, is a Chinese term describing the flavour profile created by the combination of Sichuan pepper and chilli pepper. It’s the iconic characteristic of Sichuan cuisine.
What is the substitute for Sichuan pepper?
There isn’t any substitute for Sichuan pepper. Some suggest that Tasmanian pepper, black pepper or coriander seeds can be good substitutes. If you have ever tasted it, I bet you wouldn’t agree with such a statement.
The powerful numbing sensation that Sichuan pepper creates makes it distinctive and unique. None of the other peppers delivers the same effect.
Can black pepper be a good substitute?
Not really. Sichuan pepper is not botanically related to black pepper. The former is a member of Rutaceae (known as the rue/citrus family). Whereas the latter belongs to Piperaceae (known as the pepper family). They don’t taste similar in any way.
What if a recipe calls for it but I don’t have any?
For some dishes in which Sichuan pepper doesn’t play an important role, you may simply omit it. But for dishes which stand out for their Málà /麻辣 flavour, the lack of Sichuan pepper will change the overall taste. Highly like the dish will still taste great but it loses its authenticity.
How to use Sichuan pepper?
Sichuan pepper has a firm position in the Chinese kitchen and it can be used in a variety of ways for numerous dishes. Essential to Sichuan cuisine, it’s also widely used in other Chinese regional dishes. Here is a list of cooking inspirations & recipes:
Use as whole
- Sizzle in oil for stir fry dishes (eg. Chinese potato stir fry/酸辣土豆丝)
- Pair with star-anise, Chinese cinnamon, etc. for braised dishes (eg. )
- For Sichuan style “water boiled” dishes: fry, crush then pour hot oil over (eg. Sichuan boiled fish/水煮鱼)
- Make the soup base of Sichuan/Chongqing style hot pot (火锅)
Use as powder
- Sprinkle over hot dishes (eg. Mapo tofu/麻婆豆腐)
- Mix in dressing for cold dishes (eg. Mouth-watering chicken/口水鸡, Bang Bang Chicken/棒棒鸡)
- Make seasoning for noodles dishes (eg. Dan Dan Noodles/担担面)
- Add to layered Chinese pastry (eg. Scallion pancake/葱油饼)
- Stir in dumpling fillings (eg. Great dumpling fillings/饺子馅 )
- Marinate meat to reduce its gamey smell
For making condiment
- Chinese five-spice powder, Wú Xiāng Fĕn/五香粉
- Chinese , Jiāo Yán/椒盐
- Sichuan pepper infused oil, Huā Jiāo Yóu/花椒油
Do you use the black seeds inside the husks?
No. They are hard, flavourless and have a gritty texture when crushed. Good quality Sichuan pepper should only have a few black seeds left inside the husks. If you wish to make your own powder, you need to manually remove the black seeds before grinding.
Do you eat whole peppercorns found in dishes?
Not normally. Whole Sichuan peppercorns are used to add another layer of flavour to the main ingredients. People usually don’t eat them as the numbing sensation they provide might be too strong hence they impair the overall taste of the dish.
How to grind it?
It’s very simple to grind Sichuan peppercorn: roast, crush then sift. Please refer to my blog post “How to grind Sichuan pepper correctly” for detailed instructions.
How much shall I use in a dish?
For most Chinese dishes, you only need to add small amounts. Usually, ½ teaspoon of whole pepper or ¼ teaspoon of ground pepper would be enough for a 2-serving dish.
That said, you might need to increase the volume if your Sichuan pepper has lost some of its freshness and doesn’t taste as potent as it should be.
Can I use it for sweet dishes?
Traditionally Sichuan pepper is used in savoury dishes and sometimes in sweet & salty pastry such as Jiāo Yán Bǐng (椒盐饼). In recent years, cooks/food enthusiasts have experimented using it in ice cream, cakes, co*cktails, etc.
Is it healthy?
Having been used by Chinese as a spice for cooking for thousands of years, Sichuan peppercorn also plays a role in traditional Chinese medicine for healing indigestion, arthritis, diarrhoea etc. together with other plants/herbs. However, its nutritional benefit in food is insignificant as only very small amounts are needed and usually the whole peppercorns aren’t eaten.
How to buy Sichuan pepper?
You can identify good quality Sichuan pepper by looking out for the following traits:
- Look: They are even in size and bright in colour. Husks open with very few black seeds left inside. Not many little stems attached.
- Smell: They have a powerful, enticing aroma. Rub a few peppercorns then smell your fingertips. The smell should be very noticeable.
- Taste: Chew one peppercorn. The tingling, numbing sensation should be strong and linger for several minutes in your mouth. No strange bitterness though.
Are there different varieties?
Yes. Depending on the region where it’s produced, Sichuan peppercorn differs in appearance, size and taste. The most famous varieties include “Hàn Yuán/汉源” from Hàn Yuán county in Sichuan, “Dà Hóng Páo/大红袍” from Wu Dū county in Gansu.
Where to buy it?
Sichuan pepper is available in most Chinese/Asian stores. Look for it in the spice section where you would also find star-anise, Chinese cinnamon, etc. Online shopping is another option.
Some major international spice brands now have it on their product line. So you may find it in mainstream supermarkets too. But I haven’t found any good ones. They are usually too mild in taste.
What’s the best place to buy when visiting China?
It is sold nation-wide at all types of food retail outlets. When possible, I suggest you hunt for it in local markets where you can touch, smell and taste the loose peppercorns.
How to store Sichuan pepper?
It’s best to store Sichuan pepper in airtight containers/bags away from heat & direct sunlight. Due to its powerful scent, it’s advisable to keep it away from foods like tea and coffee.
How long does it last?
It doesn’t tend to go off but its aroma and numbing effect would decrease over time. Whole peppercorns could retain its quality for up to a year if stored properly. Ground pepper loses its taste more quickly so it’s advisable to finish it within 1-2 months (if making your own, grind a little at a time).
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Reader Interactions
Comments
Ruby saysHi Guo Wei!
I used to live in Sichuan and now that I’m in the US, I grow 2 little huajiao trees. I wonder if we can use the huajiao when it’s still green and unripe? Are there any recipes you recommend?
I see photos of sichuan and chongqing dishes that look like they have unripe green huajiao (not dried) but often it’s referred to as qingjiao,青椒, which I thought was a separate variety. There seems to be a lot of conflicting information online about 青椒!
Thank you for any clarification you can provide!!Reply
- Wei Guo says
Yes Ruby, you can surely use green, unripe Sichuan pepper. You can use it for Sichuan Boiled Fish, Sichuan Boiled Beef, etc. It’s also great for making Sichuan pepper infused oil. BTW, in Chinese, they’re usually called 鲜花椒 or 青花椒 (青椒 refers to green chili pepper or green bell pepper). Hope this helps!
Reply
- Michael says
I’m confused about adding and consuming the Sichuan Peppercorns. I read that you don’t eat them but I’m not sure how you wouldn’t eat them in a dish as they are small. You also mentioned ground peppercorns which is certainly consumed in the dish. Are you able to clarify eating the peppercorns?
Reply
- Wei Guo says
When using ground Sichuan pepper, it becomes part of the sauce/dressing therefore you consume it normally. Whole Sichuan pepper lends flavor to dishes but it’s not supposed to be eaten as it can be overpowering and the texture can be gritty. Usually, you either avoid picking up Sichuan peppercorn with chopsticks or remove it with chopsticks before you consume the key ingredients of the dish. Hope this is clear.
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- loha says
Thank you for this informative article! 🙏🏻❤️
Reply
- Kendall says
Hi Wei.
I have recently joined you from Australia and I’m enjoying your very informative lessons! Thank you so much.
This piece on Sichuan Pepper was of particular interest and explained a lot. I visited two different Asian supermarkets yesterday looking for Sichuan Chilli Flakes, as called for in a recipe. It is now clear why I couldn’t find them! They really don’t exist do they. The recipe also calls for the use of 1 tablespoon! Which also now seems completely wrong. So, thank you Wei. I value your advice and knowledge, and appreciate you sharing it.
Warm regards. KendallReply
- Susan Robertson says
Hello Dear Wei, I guess I’ve never had fresh ones since I never had the numbing effect. I do love the flavor. I refer to it as Chinese brown peppercorns. I also dry roast them and crush with a little salt in a mortar with a pestle (suribachi – grooved Japanese mortar). Another interesting thing is my friend from Sichuan always uses the black kernel inside and said that if it wasn’t present, the peppercorns were not good. I guess everyone has their preferences. I like to use it in veggie stir-frys and to season certain meat and tofu dishes.
Reply
- Wei Guo says
Thank you for sharing your experience Susan! When farmers process Sichuan pepper before selling, one of the essential procedures is to remove the black seeds. That is why good quality ones have much less (or none) seeds. If you don’t taste any numbing effect, your Sichuan pepper must have been on the shelf/in the cupboard for too long. Hope you’ll find a chance to source some good ones.
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- Teresa says
I’m an American expat living in North Sumatra. There is a spice here called andaliman that has the same citrus notes and unique numbing characteristic. It may actually work as a substitute. I plan to give it a try with your 5 spice recipe.
Reply
- Wei Guo says
That’s good to know. I haven’t heard of this spice. Hope one day I’ll have a chance to try it.
Reply
- Ben says
Teresa, thanks for that. MacOS gives me the option to long-click on a word for a definition, and in this case it gave me one for that spice. Apparently it’s closely related to the spice discussed, so is probably a great substitute. The natural world is full of so many things, and so diverse, that it always amazes me when I dig into it. (And it’s a serious hobby of mine) By the way, Indonesia, and especially its island of Borneo has some of the biggest number of species in the world, some yet undiscovered, and all of which are currently threatened by increasing deforestation in recent years. Preserving places like Borneo means preserving life, medicine and cuisine.
Reply
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