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Szechuan Pepper Whole

  • Zanthoxylum bungeanum
  • Origin: China
Szechuan Pepper Whole

SKU
sze_4

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Common Name

Standardized: Sichuan pepper
Other: Bunge's prickly ash, Sichuan peppercorn

Botanical Name

Zanthoxylum bungeanum Maxim.
Plant Family: Rutaceae

Overview

Introduction

Szechuan pepper consists of the outer pod of the fruit of an aromatic shrub or small tree native to China, and now found throughout the temperate zones of China, Japan, the Himalayas and North America. It is not technically a pepper at all, but a member of the Rutaceae (rue or citrus) family and closely related to the prickly ash. Szechuan pepper has a similar action on the taste buds; instead of being hot or pungent like black, white, or chili peppers, it creates a unique tingling, numbing pins-and-needles sensation (the scientific name for which is paresthenia, caused by its 3% content of hydroxy-alpha-sanshool) that prepares the palate for hot spices. Appropriately for a member of the citrus family, Szechuan pepper is characterized by its tart, lemony, acrid flavor; it is also woodsy and slightly peppery, with a complex progression of flavors that Tony Hill, in The Contemporary Encyclopedia of Herbs and Spices, describes as moving from "citrus zest to numbing shock to lingering mild sweetness." Its most typical use is of course in cooking, and it is a traditional ingredient in the well-known Chinese five-spice powder (although black pepper is sometimes substituted since Szechuan can be hard to find), as well as a hallmark of the spicy, hot dishes produced in the Chinese province for which it is named. Szechuan cuisine combines the peppers, which are lightly roasted before being powdered or infused in oil, with star anise and ginger. Szechuan pepper is also a feature of Tibetan and Bhutani cooking in the Himalayas, where few other spices can be grown, and of mildly hot Japanese noodle dishes and soups. Frequently used to season offal dishes (foods made from entrails, internal organs, and other less commonly eaten parts of an animal), szechuan pepper is sometimes believed to have the ability to sanitize meat that is turning rotten, but it more likely is just very good at masking unpleasant tastes.

Constituents

hydroxy-alpha-sanshool

Parts Used

The outer pod of the berries; the seeds are gritty and do not contribute much to taste.

Typical Preparations

Szechuan pepper is found lightly roasted, or raw, and many debate and discuss the difference between the two.

Summary

In Japan the wood is also used to make mortars and pipes.

Precautions

Specific: May decrease the blood levels of certain orally administered drugs. Consult a qualified healthcare practitioner before taking with medications. Not for use during pregnancy or if breastfeeding except under the supervision of a qualified healthcare practitioner.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.