Szechuan Pepper (syn. Szechwan) is a spice obtained from the seeds of a species of rue known as Chinese Prickly Ash that is native to China and Taiwan. It is a staple in Asian cuisine, especially in chicken, duck and pork dishes, to flavor soups and stir-fries.

Unlike black pepper or chili pepper, Szechuan “peppercorns” lacks strong pungency or heat. In fact, it imparts a mild lemony flavor to foods, a characteristic that gives rise to another nickname — Indonesian lemon pepper.

Szechuan pepper contains hydroxy-alpha-sanshool, which creates tingling and numbness in the mouth. It freshens and excites the palate, unlocking the complex flavors of Indian and Asian cuisine. The seed itself is not used, as it gives food a gritty texture; instead, the dried husks are utilized.

While ground Szechuan pepper is an ingredient in Chinese Five-Spice powder, it is used whole to flavor culinary oils or added to baked goods to give a mild sweetness. The best flavor is achieved when the whole peppercorns are briefly toasted before they are added to foods.

Szechuan flavor profile lends a peppery, lemon-like flavor with a bit of spicy heat that lingers. Goes well with meats, seafood, vegetables, and other hot spices.

Botanical Name: Zanthoxylum simulans
aka: Szechwan, Indonesian lemon pepper
Origin: China
Notes: Approximate 7 cups per pound. Earth Kosher Certified. Non-irradiated. Non-GMO.
Specifications are subject to change without notice.
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