Sichuan Red Peppercorn (Hua Jiao)
四川料理の魂！舌がビリビリ痺れる赤い悪魔
Description
The absolute star responsible for the 'Ma' (numbing) in Sichuan's 'Ma La' (numbing-hot) profile. Dried red ripe pericarps of the citrus family. Same genus as Japanese Sansho, but possesses tongue-paralyzing intense numbness and a heavy citrus aroma.
Classification: Everyone, Spice, Sichuan Cuisine, Ma La, Numbing, Spices, Essential
Shops selling Sichuan Red Peppercorn (Hua Jiao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fruit peel of Zanthoxylum bungeanum
Instructions
- [Typical Uses]
- [Infuse Oil]: Slow-fry whole peppercorns in low-temp oil at the start of a stir-fry to transfer numbness and aroma (burns easily, turning bitter).
- [Powder Finish]: Sprinkle crushed 'Hua Jiao Fen' heavily over finished Mapo Tofu.
- Add to boiling water to deodorize meat/fish.
Learn more Substitutes, pairings, tips
Key spices
Intense numbness paralyzing the tongue、with a heavy citrus aroma
Substitutes at Japanese supermarkets
Can substitute with JP Sansho pepper (strength of aroma and numbness differs)
Pairing
Mapo Tofu / Shui Zhu Rou Pian / Hot Pot
Trivia
Biting a whole peppercorn mid-meal completely paralyzes the mouth, ruining the taste of the food, so it is generally picked out with chopsticks before eating.
Eating tips & etiquette
Higher quality means an electric-shock-like numbness the moment it enters the mouth. In Chinese spice aisles, vibrant reddish-purple ones called 'Da Hong Pao' are treated as premium.
Allergen
None