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How to Use Red Szechwan Pepper Corns

Leena Spices

How to Use Szechwan Pepper Corns 

Szechwan peppercorns are native to China and are extremely popular to use when cooking. They also go by the name Sichuan pepper and look like little red balls of peppercorn. They lack the intensity of black and white peppers, instead producing a citrusy and woody flavour with a heat that results in a mild numbing sensation on the tongue. While the Chinese have been using the ingredient for centuries, Westerners are only just discovering the gorgeous taste and lavender like smell of these peppercorns. Below we outline a little more about this wonderful spice.

 Recipes with Szechuan Peppercorn 

The Chinese native has been used for centuries as a seasoning for specific oriental delicacies. Although, Sichuan pepper is also commonly used whole in stir-fries, hot pots, and braised dishes. It also rubs perfectly into meat, seafood, and poultry.

When ground, the peppercorn can be used in sauces or to create a Sichuan peppercorn oil.

It is commonly paired with a Sichuan pepper salt to create a condiment fit for the following dishes.

  • Bang Bang Chicken
  • Sichuan Beef
  • Dan Dan Noodles


It is important to store the peppercorns in a sealed jar or bag, away from direct light. This way the Sichuan pepper will retain its beautiful flavour. If for any reason you choose to grind the pepper, then we recommend using it straight away before it loses its flavour and scent.

 Health Benefits of Sichuan Peppercorn 

Sichuan pepper not only has a beautiful taste and smell but amazing health benefits. The Chinese have used the peppercorns for centuries as an ancient remedy to aid and stimulate digestion. The peppercorns are also high in antioxidants meaning that they will help fight off free radicals in the body.

 If you want to take a plunge and mix up the flavours in your kitchen, then this is an amazing ingredient to try. You will not be disappointed by the unique taste and smell. You can get your Szechwan pepper from Leena Spices today.

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