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Sichuan Peppercorns

  • About This Item

    This single-origin Da Hong Pao (Big Red Gown) variety shows this dazzling flower petals shape with bright color, floral aroma, potent taste, and lack of black seeds. They are hand-picked by farmers in Sichuan and Gansu provinces. When cooking, crush with a pestle, then lightly fry in oil or butter, and add to stir-fry, soup, stew, or baking recipes. When serving, grind directly on to foods as with black peppercorns.

    Try their Green Sichuan Peppercorn Oil too! Pairs well with the Food of Sichuan cookbook and Chinese Black Vinegar for a gift set!

    Net wt. 1.5oz

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