Sichuan Peppercorn Guide (2026)

By Chef Liu Wei · October 8, 2026

What Are Sichuan Peppercorns

Not actual peppercorns—they are dried husks of the prickly ash tree. The active compound, hydroxy-alpha-sanshool, creates a tingling numbness on the tongue called málà.

Red vs Green

Red (hong huajiao): Common, warm, slightly bitter. Used in mapo tofu and kung pao chicken.
Green (qing huajiao): More aromatic, brighter, stronger numbing. Popular in modern Sichuan cuisine.

How to Buy

Look for vibrant color and whole husks with few black seeds. Seeds are gritty and unpleasant. Good peppercorns smell citrusy when crushed.

Storage

Keep airtight away from light. They last about a year but peak within six months. Buy small quantities from Asian markets with high turnover.

Cooking Techniques

Toast lightly before grinding or use whole in hot oil to infuse. For málà sauce, bloom the peppercorns in oil first, then strain for a tingly finishing oil.