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Also known as: sichuan pepper powder, szechuan peppercorn powder
Per 1tsp
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Sichuan peppercorn powder is healthy as it is rich in antioxidants that help protect cells from damage. It also contains essential minerals like potassium, iron, and zinc, and has been used traditionally to aid digestion.
Beyond its mineral content, it contains a unique compound called hydroxy-alpha-sanshool, which provides a numbing sensation and may have analgesic (pain-relieving) properties. It is also known to stimulate the digestive system and alleviate gastrointestinal discomfort.
Sichuan peppercorn powder is very low in calories, containing approximately 7.5 calories per 100g. It has only 1.4g of carbohydrates and 0.1g of fat, making it a diet-friendly way to add intense flavor to meals.
Yes, it is naturally vegan and gluten-free. It is a plant-based spice derived from the husks of the prickly ash shrub, making it suitable for those with celiac disease or those following a plant-based diet.
Absolutely. Because it is extremely low in carbohydrates and used in very small quantities, it fits perfectly into a ketogenic or low-carb lifestyle without impacting blood sugar levels.
It has a complex flavor profile that is citrusy, floral, and slightly woody. Unlike black pepper or chili, it isn't 'hot' in a traditional sense; instead, it produces a signature tingling, numbing sensation on the tongue.
It is a staple in Szechuan cuisine, used in dishes like Mapo Tofu and Kung Pao Chicken. You can use it in dry rubs for meats, stir-fries, or as a finishing sprinkle over noodles and soups to add a numbing 'mala' effect.
sichuan peppercorn powder is a versatile ingredient found in cuisines around the world. With 7.5 calories per 1tsp and 0.2 grams of protein, it's a nutritious addition to many dishes.
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Black pepper is not a recommended substitute because it lacks the unique citrus notes and numbing properties of Sichuan peppercorns. If necessary, a combination of black pepper and lemon zest can mimic the aroma, but the tingling sensation cannot be replicated.
Store the powder in an airtight container in a cool, dark, and dry place like a pantry. Ground spices lose their potency faster than whole peppercorns, so try to use it within six months for the best flavor and numbing effect.
The numbing sensation is caused by the compound hydroxy-alpha-sanshool. This molecule acts on the tongue's touch receptors rather than heat receptors, tricking the brain into feeling a vibrating or tingling sensation.