What are Sichuan Peppercorns?

Sichuan province in South-West China is home to some of the country’s fieriest cuisine. Dishes from this region are renowned for their bold tastes, and few single ingredients embody this energy more than the humble Sichuan peppercorn.

Sichuan peppercorns are a crucial ingredient that gives much Chinese food its kick, but they’re actually not peppercorns at all! Discover more about this spectacular spice and how to find the best varieties in Chinese supermarkets in the UK.

What are Sichuan Peppercorns?

Sichuan peppercorns are actually little berries, more closely related to citrus than peppers (which are technically a kind of stonefruit).

Sichuan peppercorns, like their namesakes, are dried before being sold and can be ground into a powder (e.g. Sichuan pepper) or used as whole berries. While there are many varieties of Sichuan peppercorns, they tend to be divided into red and green groups, with different colours delivering different tastes.

Sichuan peppers have been used in various forms for centuries and have picked up a whole host of names, including Chinese pepper, Szechuan pepper (another spelling for the region that has stuck in culinary language), and perhaps most pertinently, prickly ash (after the tree from which it’s harvested).

What do Sichuan Peppercorns Taste Like?

Sichuan peppercorns have a truly unique taste that has to be experienced to be understood.

While commonly associated with hot spices, Sichuan peppercorns contain natural chemicals that create a different, numbing sensation. It’s sometimes called a cold heat as there are none of the spicy chemicals that create heat in things like chillis.

Some compare Sichuan peppercorns to an electrical tingle, others to super-carbonated sparkling water. In reality, you really have to try it for yourself to understand how unique it feels.

Red Sichuan peppercorns are the most common variety and have a warm, citrusy flavour alongside their characteristic numbing sensation. Green Sichuan peppercorns have a milder, lighter taste (similar to lime) but a stronger numbing effect.

Popular Sichuan Peppercorn Uses and Recipes

Most recipes asking for Sichuan peppercorns will refer to the red variety. Green Sichuan peppercorns are generally only used to add the numbing sensation to specific dishes.

Sichuan peppercorns are used in a variety of ways, mainly as whole berries added while cooking but also ground into a pepper as a garnish. In Sichuan, there’s no end to how they’re used – you can even find ice creams and pastries with the stuff!

Here are some popular Asian dishes that use Sichuan peppercorns to deliver a kick:

• Mala chicken: A spicy dry chicken dish renowned for its ​​Sichuan peppercorn and chilli cooking sauce.
• Mapo tofu: Tofu served in a spicy red sauce.
• Sichuan chicken: A stir-fry dish with crispy chicken and plenty of spice.
• Dandan noodles: A popular local noodle dish with lots of sweet and spicy flavours.

However, similar to chilli oils or flakes, Sichuan peppercorns can pretty much be used in anything to add their electric spice. Add them to a hot pot or sizzle them in a stir fry to unlock exceptional flavour.

How to Buy Sichuan Peppercorns

One of the main things to look for when buying Sichuan peppercorns is the colour.

First of all, make sure you’re getting red peppercorns unless a recipe specifically asks for green ones. Secondly, look for the reddest ones you can as this is usually a sign of freshness – brown or black Sichuan peppercorns may lose some of their flavour.

Good Sichuan peppercorns should have most of the seeds removed – it will look like a bunch of half-opened berries with an empty pale husk. They will also have bumps and a slight aroma when opened.

Here at Oriental Mart, we stock a wide selection of Sichuan peppercorns from trusted Chinese suppliers, meaning you can be sure you’re getting a quality, authentic product. Browse our Chinese supermarket today to find everything you need to bring Sichuan cuisine to your home.