Green Sichuan Peppercorns

Green Sichuan peppercorns buzz with citrusy, floral flavors and leave a tingling effect on the tongue. You can use this spice much the same as you would their more common red Sichuan counterpart. Toast them in a dry pan to awaken their essential oils before tossing them in hot pot broth, meat marinades, dumpling dipping sauce, or stir fry. Read More

Jar, 1/2 Cup, 0.9 oz. $8.99
Flatpack, 1/2 Cup $8.79
*Flatpacks ship for free - always!

Flatpacks ship for free – always!

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Staff Tips & Tricks

Green Sichuan peppercorns offer a fun flavor twist on your favorite Sichuan peppercorn recipes, such as mapo tofu, Szechuan beef, Kung Pao chicken, or infused chili oil.
Toasted and ground, green Sichuan peppercorns are a tasty addition to spice blends. Try mixing ground peppercorns with ginger, cinnamon, and garlic for an aromatic pork rub.
Fry these peppercorns in oil to infuse their flavor before stir-frying your favorite proteins and vegetables.

About This Spice

Sichuan peppercorns are actually part of the citrus plant family. They aren’t hot in flavor, rather bright, sharp, and aromatic. They also contain a molecule known as hydroxy-alpha-sanshool which produces a numbing and tingling effect on the tongue. This sensation opens the palate and allows the tongue to perceive flavors differently. The effect is deliciously fun when paired with hot chile peppers, creating a balance known as “ma la” in Szechwan cuisine. We grind these peppercorns fresh before mixing them into our Sichuan Chile BBQ, Shichimi Togarashi, and Chinese Five Spice.