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Sichuan peppercorns

Spices & seasonings · Chillies & peppers

Sichuan peppercorns

Reddish citrus-scented husks that make the mouth tingle and go numb; key to Sichuan mala flavour.

Also called: szechuan pepper, huajiao, timur

A kind of spices

27 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Matt K, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Sichuan peppercorns are the dried husks of a prickly-ash shrub, not true pepper. They look like small split reddish-brown berries and contain the compound that gives a tingling, numbing sensation. Toast them and remove the black inner seeds and stems, which are gritty. Green Sichuan pepper is more floral; Nepalese timur is a close relative.

Zanthoxylum spp.

How it’s used

  • Mapo tofu and mala hot pot
  • Chilli oils
  • Five-spice powder
  • Salt-and-pepper dips
  • Nepalese timur chutneys

Characteristics

Taste
Citrusy, woody, with a buzzing, numbing tingle.
When cooked
Toast in a dry pan or infuse in oil, then grind; flavour fades fast once ground.
Sold as
whole, ground
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar away from light; grind just before use.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Black pepper — Gives heat but none of the numbing tingle; add lemon zest for the citrus note.

Related ingredients

Recipes with sichuan peppercorns

See all 27

15 more

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