Spice | Vegan Vegetarian Gluten Free Low Sodium

Szechuan Peppercorn

Zanthoxylum bungeanum / Zanthoxylum simulans Allergen-Free
Szechuan Peppercorn

Sourcing & Taxonomy

  • Family Rutaceae
  • Primary Cuisine East Asian (Sichuan)
  • Seasonality Year-Round
  • Source Zanthoxylum berries

The Forktionary Angle

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Definition

A dried berry from the prickly ash tree, known for its unique citrusy, woody aroma and characteristic numbing (ma la) sensation.

Sensory Profile

TastePungent, Citrusy, Woody, slightly bitter
TextureLight, Dry, Crunchy (if whole)
AromaFloral, Citrusy, Woody
AcidityLow

Technical Metrics

Nutrition Facts

Per 1g (1/4 tsp)
Calories370 kcal
Total Fat15 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate50 g
Dietary Fiber20 g
Total Sugars5 g
Calcium200 mg
Iron10 mg
Potassium1000 mg

Chef’s Secret

To maximize the numbing (ma la) effect, dry-toast whole Szechuan peppercorns in a pan until fragrant before grinding them for use in dishes.

Substitutions

Best Match

Black Peppercorns + Lemon Zest

1:1 (peppercorns) + pinch zest

Provides heat and some citrus notes, but not the numbing.

Coriander Seeds + White Peppercorns

1:1:1 (white pepper:coriander:Szechuan)

Aromatic and pungent, milder version.

Grains of Paradise

1:1

Offers a similar citrusy, peppery heat, but lacks the distinctive numbing effect.

Sansho Powder (Japanese)

1:1

A close cousin from the same genus, offers citrusy notes and a milder numbing effect.

Buying Guide

Purchase whole dried peppercorns; toast lightly before grinding to release full flavor. Store in an airtight container.

Flavor Pairings

Chili Garlic Ginger Soy Sauce Star Anise Pork Chicken Tofu.