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Also known as: sichuan pepper, szechuan peppercorns, mala peppercorns, sichuan peppercorns, szechwan peppercorns, mala pepper, chinese prickly ash, hua jiao, dried sichuan peppercorns
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.
They have a unique citrusy aroma and produce a 'tingly' or 'numbing' sensation (paresthesia) on the tongue rather than intense heat.
No, they are actually the dried husks of the fruit from the prickly ash tree, which is in the citrus family.
Whole peppercorns stay potent for about 6 to 12 months if stored in an airtight container away from light.
A mix of black peppercorns, coriander seeds, and a bit of lemon zest can mimic the flavor, though the numbing effect cannot be easily replicated.
The black seeds inside the husks are very hard, gritty like sand, and have a bitter taste; only the outer pink/brown husk is used.
Yes, you can freeze them in an airtight bag to extend their shelf life and preserve the volatile oils for up to 2 years.
No, they do not contain capsaicin. Their 'heat' is a physical vibration/numbing sensation caused by hydroxy-alpha-sanshool.
Toast them in a dry skillet for 2-3 minutes until fragrant, let them cool, and then crush them using a mortar and pestle or spice grinder.
They are generally allergen-free, but since they are in the citrus family, those with severe citrus allergies should exercise caution.
szechuan peppercorns is a versatile ingredient found in cuisines around the world. With 371.8 calories per 100g and 10.5 grams of protein, it's a nutritious addition to many dishes.
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