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.

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

You can sweeten your herbal decoctions with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions:

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

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

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

Sichuan Pepper (Chinese Prickly Ash)