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Per 1tsp
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A creamy and comforting Bhutanese soup made with milk, spinach, and potatoes. Delicately flavored with Sichuan peppercorns, this traditional dish is a heartwarming and simple meal.
An authentic Sichuan classic, this Mapo Tofu features silken tofu and savory ground pork in a vibrant, fiery sauce. The signature 'ma-la' (numbing and spicy) flavor comes from fragrant Sichuan peppercorns and fermented chili bean paste, creating a deeply satisfying dish best served over steamed rice.
Tender, thinly sliced beef stir-fried in a bold and spicy sauce with Sichuan peppercorns, dried chilies, and crisp vegetables. This popular Chinese-American restaurant classic is surprisingly easy to make at home and delivers a fantastic kick of flavor.
An authentic Sichuan classic, Ma Po Tofu features tender cubes of silken tofu and minced pork enveloped in a vibrant, spicy, and numbing sauce. This iconic dish balances the 'ma' (numbing) from Sichuan peppercorns and the 'la' (spicy) from chili bean paste, creating a deeply savory and unforgettable culinary experience.
Yes, Sichuan peppercorns are healthy as they are very low in calories and contain beneficial antioxidants and minerals like iron and zinc. They have been used traditionally in Chinese medicine to aid digestion and stimulate the appetite.
They contain hydroxy-alpha-sanshool, which may provide local anesthetic and analgesic properties. Additionally, they are rich in antioxidants like terpenes and alkaloids that help protect the body against oxidative stress.
Yes, Sichuan peppercorns are naturally gluten-free and vegan. They are a plant-based spice derived from the husks of the prickly ash shrub and contain no animal products or wheat derivatives.
Yes, they are highly keto-friendly because they contain negligible amounts of carbohydrates and calories per serving. They are an excellent way to add intense flavor to low-carb dishes without adding sugar or starch.
They have a unique citrusy, pine-like aroma and a flavor that is not 'hot' like chili peppers. Instead, they produce a characteristic 'mala' or numbing, tingling sensation on the tongue and lips.
For the best flavor, lightly toast the whole husks in a dry pan until fragrant, then grind them into a fine powder. It is important to remove any small black seeds or stems before grinding, as these are gritty and bitter.
There is no perfect substitute for the unique numbing sensation, but a mix of freshly ground black peppercorns and lemon zest can mimic the citrusy heat. Alternatively, Grains of Paradise offer some similar aromatic qualities.
sichuan peppercorns is a versatile ingredient found in cuisines around the world. With 6.7 calories per 1tsp and 0.18 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 1 recipes featuring sichuan peppercorns with step-by-step instructions.
Browse recipes →Store them in an airtight container in a cool, dark place to preserve their volatile oils. Whole peppercorns can last for up to a year, while ground powder loses its potency and numbing effect much faster, usually within a few months.
The numbing sensation is caused by a molecule called hydroxy-alpha-sanshool. This compound interacts with touch receptors on the tongue rather than heat receptors, creating a vibrating or tingling feeling known as parasthesia.
While not toxic, the small black seeds inside the husks are usually discarded because they have a gritty, sand-like texture and a bitter taste. The flavor and numbing effect are concentrated entirely in the outer pinkish-red husks.
