Sichuan Pepper Red

Zanthoxylum spp. — citrusy, floral and pleasantly tingling

Sichuan pepper (also called fagara) is not a true peppercorn but the dried husk of thorny Zanthoxylum shrubs. After sun-drying, the husks split and the bitter black seeds are discarded; the fragrant shells deliver a citrusy, floral aroma and the cuisine’s signature tingling sensation.

• Botany: Zanthoxylum spp. • Family: Rutaceae (citrus family)
• Used part: dried husks (seeds usually removed)
• Profile: lemon-grapefruit zest, woodsy/floral notes, gentle warmth, electric tingle
• Best for: stir-fries, chili oils, dry rubs, five-spice, desserts with fruit or chocolate

Aroma & Taste

Bright citrus peel and flowers with a clean, slightly woodsy finish. Heat is mild; the signature “buzz” (tingle) livens the palate and pairs beautifully with chilies.

Culinary Uses

• Stir-fries & sautés: toast, grind and add near the end for vivid aroma.
• Chili oil: bloom cracked husks with dried chilies in warm oil; strain for a fragrant finishing oil.
• Dry rubs: combine with chili, garlic, ginger and a touch of sugar for grilled meats.
• Five-spice: classic partner to star anise, clove, cinnamon/cassia and fennel.
• Desserts: a pinch elevates strawberries, citrus compotes or dark-chocolate sauces.

How to Use

• Toast first: dry-toast husks 30–60 s until aromatic (do not brown), then cool and grind.
• Grind fresh: use a mortar & pestle or spice grinder; sieve out any hard seed fragments.
• Timing: add ground spice off-heat or at the end to preserve citrusy top notes.

Dosage & Kitchen Ratios

• Finishing: 1/8–1/4 tsp freshly ground per portion.
• Dry rubs: 1 tsp ground per 250 g (9 oz) meat.
• Chili oil: 1–2 tbsp cracked husks per 250 ml (1 cup) neutral oil; infuse warm, then strain.
• Desserts: a pinch (up to 1/8 tsp) ground for 500 g fruit or 250 ml sauce.

Pairings

Chili, garlic, ginger, scallion, sesame, soy sauce, citrus zest, star anise, cinnamon/cassia, fennel; proteins like chicken, duck, pork and tofu; vegetables such as asparagus, aubergine, mushrooms and leafy greens.

Ingredients & Allergens

Ingredients: Sichuan pepper husks (Zanthoxylum spp.).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best within 12–18 months. Toasting briefly can refresh sleepy aroma.

Substitutes & Notes

Near relatives with similar sparkle include Zanthoxylum Timut (Nepal) and Andaliman (Indonesia); flavor varies (grapefruit vs. lime notes). There is no true substitute for the tingling effect—use sparingly and grind fresh.

FAQ

Why remove the black seeds?
They’re hard and bitter; the aromatic husks carry the flavor and tingle.

Is it spicy like chili?
No—heat is mild; the sensation is a pleasant tingle that enhances other spices.

When should I add it?
Toast/grind and add late or off-heat so the citrusy perfume stays bright.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de