Full Description

Szechuan pepper (Zanthoxylum piperitum) is a distinctive aromatic spice known for its bright citrus character and unique tingling sensation. Unlike black pepper, it is not related to the Piper genus but comes from the dried husk of the Zanthoxylum berry.

These whole pepper husks deliver a fragrant, lemon-like aroma followed by a gentle numbing warmth that enhances chilli heat and deepens savoury flavour. A defining ingredient in Sichuan cuisine, Szechuan pepper is widely used in stir-fries, hot pot broths, spice blends and traditional five spice formulations.

Supplied whole, this format allows for optimal flavour control. Light toasting before grinding helps release its aromatic oils, while whole husks can also be infused into oils, sauces and broths for more subtle extraction.

Steam sterilised and processed in Australia from imported ingredient (origin: China), this product is suitable for culinary use as well as further manufacturing and food processing applications.

Culinary Uses

Traditional Applications

• Mapo tofu

• Sichuan-style stir-fries

• Hot pot broths

• Chinese five spice blends

Additional Uses

• Infused oils

• Dry spice rubs

• Noodle and dumpling dishes

• Asian-inspired seasoning blends