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Also known as: ground sichuan peppercorn, ground szechwan peppercorn, ground mala pepper, ground huajiao
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It lasts about 6 months in an airtight container before it begins to lose its characteristic numbing effect and citrus aroma.
A mix of freshly ground black pepper and coriander seeds, or Japanese Sansho pepper, can mimic the flavor, though the numbing sensation is hard to replicate.
It contains a molecule called hydroxy-alpha-sanshool, which interacts with touch receptors on the tongue rather than taste buds, creating a vibrating or numbing sensation.
No, it is actually the dried berry of a type of prickly ash tree in the citrus family, not related to black or chili peppers.
Yes, freezing in an airtight container can help preserve the volatile oils and numbing potency for up to a year.
Rub a small amount between your fingers and smell it; it should have a strong citrusy, floral aroma. If it smells dusty or like nothing, it is past its prime.
No, it is not 'hot' in terms of capsaicin heat. It is aromatic, citrusy, and produces a tingling, numbing sensation known as 'ma' in Chinese cuisine.
It is essential for Mapo Tofu, Kung Pao Chicken, Szechuan Hot Pot, and Dan Dan Noodles.
ground szechuan peppercorn is a versatile ingredient found in cuisines around the world. With 363 calories per 100g and 9.8 grams of protein, it's a nutritious addition to many dishes.
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