Home Cooking


Green Sichuan Peppercorns?


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Home Cooking Sichuan

Green Sichuan Peppercorns?

GhostofaFlea | | Nov 1, 2012 12:25 PM

So I typically use the reddish-pink huajiao. But recently I went to a store what appeared to be almost exactly the same spice (same plant part, size, botantical features, packaging) but green.

I take them home and chew on one.

If the pink-red huajiao are junipery, with a bit of pepper flavor and a slow build of the "tingly" ma sensation, the green ones taste like citrus and have a much stronger ma sensation. It reminds me of the sansho powder I have (which I know is another Zanthoxylum species), but more potent. The difference is great enough that I've hesitated to sub it into Szechuan recipes.

So...what is it, and how do I use it?

My best guess is that it's qing huajiao from Heibei, but that's pure speculation based on written descriptions at Wikipedia. Anyone know better?

And if it is, anyone know how to use it?

I'll try and find my camera and post a picture of the packaging (my camera isn't good enough to get a close-up on a pod).

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