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SZECHWAN PEPPERCORNS

Szechwan Peppercorns

Szechwan peppercorns, also known as Sichuan or Chinese coriander, are an essential ingredient in Asian cuisine, primarily in Chinese, Tibetan, and Bhutanese dishes. Originating from the Sichuan province of China, these unique reddish-brown peppercorns are not related to black or white peppercorns; rather, they come from the prickly ash tree and lend a distinctive mouth-numbing sensation known as mala, which translates to "numbingly spicy." Home cooks and consumers can use Szechwan peppercorns to add a delicious and warm heat to various dishes, such as stir-fries, stews, and meat rubs. Popular in traditional Chinese recipes like mapo tofu and kung pao chicken, these aromatic peppercorns are roasted and ground before use, releasing their earthy, citrusy, and slightly floral flavor profile.
#127
IN SEASONINGS
250
CAL / 100G
$2.75
AVG / OZ
szechwan peppercorns
100%
CARBS
0%
FAT
0%
PROTEIN
Szechwan Peppercorns FAQ
Cooking with Szechwan peppercorns left many people perplexed because of its unique, 'numbingly spicy' flavor. Often, people go wrong with them by using them as they would with normal peppercorns i.e., adding them directly to the dishes. In reality, to get the most out of Szechwan peppercorns, they need to be first lightly toasted on dry heat to activate their flavors and then ground to a coarse powder. The fresh powder can then be incorporated in the dishes. Another common mistake is using too much of it in a dish, as they have a dominant flavor and could easily overpower other tastes. One little-known hack is to blend them with common black peppercorns, which gives a more balanced taste. Also, try blooming it in oil at the beginning of cooking. This not only seasons the oil with its flavors but also, makes the numbing effect a bit more subtle. Another tip is that Szechwan peppercorns can be used in various forms - whole, crushed, or ground - with each giving a different flavor dimension to the dishes. However, remember not to confuse Szechwan peppercorns with pink or black peppercorns, as they are not the same.
What is the flavor of Szechwan peppercorns?
How to prepare Szechwan peppercorns for cooking?
Do Szechwan peppercorns have the same taste as black or white peppercorns?
Why do Szechwan peppercorns make your mouth numb?
Can I use Szechwan peppercorns whole?
How can I reduce the numbing effect of Szechwan peppercorns?
Can I replace Szechwan peppercorns with black, white or pink peppercorns?
What are some popular recipes using Szechwan peppercorns?
Can I grind too much Szechwan peppercorns and store for future use?
What's the best way to use Szechwan peppercorns to season meat?
Expiration & Storage Tips
When does szechwan peppercorns expire?
Unopened, whole Szechwan peppercorns can retain their freshness and potency for about 3 to 4 years if properly stored. Once opened, they typically last around 1 to 2 years, although the potency may gradually decrease over time. For ground Szechwan peppercorns, they may lose their potency faster within 6 months to a year. Frozen Szechwan peppercorns can also retain their potency for several years, but they are rarely stored in this way as freezing may alter the material texture. However, freezing doesn't affect their heat and spiciness that much.
How do you tell if szechwan peppercorns is bad?
The best way to tell if your Szechwan peppercorns have gone bad is through their smell and color. These peppercorns are known for their dynamic aroma which is a mix of citrus, earthy and slightly floral scents. So, if they have lost their distinctive fragrance and don't release any aroma when crushed, they’ve probably gone stale. Also, if they have lightened in color to a dull brown or grey, it's a good indication they have oxidized and are past their prime.
Tips for storing szechwan peppercorns to extend shelf life
• Store Szechwan peppercorns in an airtight glass or plastic container. • If possible, buy whole Szechwan peppercorns and grind them as needed to preserve their flavor. • Keep the container in a dark, dry, and cool place, such as a pantry or cupboard, away from heat, moisture, and direct sunlight. • Don’t use damp spoons or allow any moisture to get into the container, as these can lead to mold growth. • Occasionally, give the peppercorns a good sniff. If they no longer smell fragrant, consider replacing them.
EXPIRES WITHIN
2 - 3.6
YEARS
Health Info
Macros
1g
CARBS
0g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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