Botanical Name: Zanthoxylum piperitum

Common Name:

English: Szechuan Peppercorns
Also, known as: Chinese Pepper, Flatspine Prickly Ash, Frêne Épineux Chinois, Fresno Espinoso Chino, Hua Jiao, Pimienta China, Red Huajiao, Sansho, Sichuan Pepper, Szechwan Pepper, Szechuan Peppercorn, Zanthoxylum bungeanum, Zanthoxylum bungei, Zanthoxylum simulans.

Origin: China

Harvested: Cultivated

Parts Used: Dried fruit usually known as “peppercorns”

General Information:

Sichuan peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. The pinkish-red husks around the seeds are used for the Sichuan peppercorn spice, while the inner black seed is discarded as it is too gritty and would be sand-like when eaten. Sichuan peppercorns can be used whole or ground into powder. The spice is one of the five ingredients that comprise five-spice powder (the others are star anise, fennel, clove, and cinnamon), and it's used in many savory Sichuan dishes

How to use:

As a spice.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Sichuan Pepper Powder (Chinese Prickly Ash)