Sichuan peppercorns are a unique spice derived from the fragrant husks of the Zanthoxylum genus, citrus relatives native to East Asia. Despite their name, they are unrelated to black pepper or chili peppers. They are essential to málà cooking, which is a spicy and numbing flavor profile from the Sichuan province. The peppercorns offer a tingling "má" sensation alongside bright, lemony, and floral notes. This numbing quality comes from a chemical compound called hydroxy-alpha sanshool.
There are two main types: red (hong hua jiao), which is warm, citrusy, and slightly woody, and green (qing hua jiao), which skews fresher, more piney, and intensely numbing. Sichuan peppercorns are used to enhance aroma and cut through fat. They also have several health benefits, including stimulating circulation, improving immunity, and reducing inflammation. They are rich in essential oils, minerals, vitamins, and antioxidants. In cooking, toasting and grinding the peppercorns unlocks their best character, and a quick sift removes the gritty black seeds for a silky, perfumed powder.
