Sichuan Peppercorns – Zanthoxylum genus – Szechuan Pepper, Teppal Pepper, Szechwan Peppercorns, and Tirphal,

Sichuan Peppercorns are the dried outer husks of a spice-producing plant in the Zanthoxylum genus, widely used in Chinese and Himalayan cooking. Also sold as Szechuan Pepper, Teppal Pepper, Szechwan Peppercorns, and Tirphal, they are best known for their bright citrusy aroma and their distinctive tongue-tingling, numbing sensation, which sets them apart from true black or white pepper. Their flavor is light, fragrant, and slightly woody, making them a key ingredient in spice blends and savory dishes.

These peppercorns are commonly used whole or lightly toasted and ground in small amounts to season stir-fries, noodle dishes, meat rubs, pickles, sauces, and spice mixes such as Chinese five-spice. They are often added at the start of cooking to release their aroma, then removed or left in the dish depending on the recipe. Because the outer husk is used, the texture is light and brittle, and the spice is usually prepared by dry-toasting or briefly heating in oil before use to deepen its flavor.

How to Use

• Toast briefly in a dry pan, then grind for seasoning blends and marinades.
• Add whole peppercorns to hot oil or broth to infuse dishes with aroma.
• Use in stir-fries, noodle dishes, and braised meats for a classic Sichuan-style flavor.
• Crush lightly and sprinkle over roasted vegetables, dumplings, or savory snacks.