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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
This fiery stir-fry features tender, velvety chicken tossed in a savory, spicy sauce with the signature numbing tingle of Szechuan peppercorns. A classic Chinese American takeout dish you can easily make at home in under 40 minutes.
A fiery and flavorful Indo-Chinese fried rice packed with tender chicken, crisp vegetables, and the numbing heat of Szechuan peppercorns. This one-pan meal is perfect for a quick and satisfying weeknight dinner.
Yes, Szechuan peppercorns are rich in antioxidants, including alkaloids and terpenes that help protect cells from oxidative stress. They are also traditionally used to stimulate appetite and aid digestion by promoting the production of gastric juices.
Per 100g, Szechuan peppercorns contain approximately 371 calories, 10.1g of protein, 65.2g of carbohydrates, and 6.4g of fat. However, because they are used in very small quantities as a spice, their caloric contribution to a meal is minimal.
The numbing sensation, called paresthesia, is caused by a compound called hydroxy-alpha-sanshool. This molecule interacts with touch receptors on the tongue rather than heat receptors, creating a unique tingling or vibrating feeling.
Yes, Szechuan peppercorns are naturally vegan and gluten-free. They are the dried husks of the prickly ash shrub and contain no animal products or grain-based additives.
Yes, they are keto-friendly. While they contain 65.2g of carbs per 100g, a typical serving size is only 1-2 grams, which adds less than one gram of net carbs to your meal.
For the best flavor, lightly toast the whole peppercorns in a dry pan over medium heat until fragrant. Once cooled, grind them into a fine powder using a mortar and pestle or a spice grinder, ensuring you remove any gritty black seeds first.
They have a complex, citrusy, and slightly woody flavor profile. Unlike black pepper or chili peppers, they are not 'hot' in terms of spice level but instead provide a signature lemony aroma and a tingling, numbing effect.
szechuan peppercorns is a versatile ingredient found in cuisines around the world. With 371 calories per 100g and 10.1 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 10 recipes featuring szechuan peppercorns with step-by-step instructions.
Browse recipes →No, black peppercorns are not a suitable substitute as they provide pungent heat rather than the citrusy aroma and numbing sensation of Szechuan peppercorns. If unavailable, a mix of lemon zest and black pepper is a better, though imperfect, alternative.
Store them in an airtight container in a cool, dark place away from moisture. Whole peppercorns will retain their potency for 6 to 12 months, while ground Szechuan pepper loses its flavor and numbing properties much more quickly.
Yes, you should discard the small, shiny black seeds. The flavor and numbing compounds are located entirely in the outer pinkish-red husks; the seeds themselves are flavorless and have a gritty, sand-like texture that is unpleasant to eat.