Qing Hua Jiao (Green Sichuan Peppercorns)
ビリビリ痺れる柑橘系！赤よりヤバい「緑の悪魔」
Description
A different variety from regular red Sichuan peppercorns, harvested green. While red offers 'heavy aroma', green delivers 'sharp, lemon/lime-like fresh citrus notes and a piercingly violent numbness (Ma)'.
Classification: Hardcore, Whole Spice, Piercing Numbness, Fresh Aroma
Shops selling Qing Hua Jiao (Green Sichuan Peppercorns)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried Green Sichuan Peppercorns(Whole)
Instructions
- [Authentic Usage]
- (Teng Jiao Yu - Fish with Green Chilies) Boil sliced white fish in a clear broth made entirely of these green peppercorns and raw green chilies. Creates a Sichuan masterpiece with a fresh, violent numbness completely unlike red Hot Pot.
- (Cold Dish Oil Splash) Place green peppercorns on boiled chicken or cucumbers, then pour smoking-hot oil directly over them. The citrus aroma explodes instantly, creating the ultimate bar snack.
Learn more Substitutes, pairings, tips
Key spices
Lemon-like citrus aroma and intense numbness(Ma)
Substitutes at Japanese supermarkets
(Irreplaceable - different species from Japanese Sansho)
Pairing
Braised White Fish / Saliva Chicken (Kou Shui Ji)
Trivia
[Trivia] If a Gachi-Chuka restaurant serves you a 'soup that isn't red but is insanely numbing', they have undoubtedly used massive amounts of this green peppercorn (or its extracted oil).
Eating tips & etiquette
[Unique Eating] If you accidentally bite down hard on a whole peppercorn hidden in the dish, your mouth will be paralyzed with a buzzing numbness for 10 minutes like local anesthesia.
Allergen
None