Sichuan Pepper Seasoning

NP Foods is proud to present you with our March creation, Sichuan Pepper Seasoning. Sichuan pepper is known in Chinese as huā jiāo. A lesser-used name is shān jiāo (山 椒, not to be confused with Tasmanian mountain pepper, which is also the root of the Japanese sanshō (山椒). Confusingly, the Korean sancho (산초, 山椒) refers to a different if related species (Z. schinifolium), while Z. piperitum is known as chopi (초피). The name hua jiao in a strict sense refers to the northern China peppercorn, Z. bungeanum, according to the common consensus in current scholarly literature. However, hua jiao is also the generic term in commerce for all such viable spices harvested from the genus. This includes Z. simulans (Hance), identified by a taxonomical authority as the yě huā jiāo (野花椒, "wild peppercorn"), though elsewhere given as chuān jiāo (川椒, "Sichuan pepper"), leading to the tendency to regard this as the bona fide "Sichuan pepper". Sichuan pepper's unique aroma and flavour is not hot or pungent like black, white, or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy alpha sanshool) that sets the stage for hot spices. So please don't hesitate to contact us for your upcoming projects. Our Research and Development team from Japan and Singapore will be glad to assist you!