Sichuan Peppercorn

Sichuan peppercorn isn't a true peppercorn at all, but the dried husk of the prickly ash tree's berry. It has a bright, citrusy aroma and produces a distinctive tingly, buzzing numbness on the tongue known as "mala" when combined with chili heat. It's a defining flavour of Sichuan cuisine, essential to dishes like mapo tofu, dan dan noodles and Sichuan hot pot, and is also one of the five spices in Chinese five spice powder.

Ingredients

Sichuan peppercorn is a single-ingredient spice — the dried husks of the Sichuan pepper (Zanthoxylum) berry, with the black seeds usually removed or discarded before use.

Nutritional Facts

Used in small amounts as a spice, Sichuan peppercorn contributes very little nutritionally. Per teaspoon, it contains approximately 5 to 7 calories, less than 1 gram of fat and around 1 gram of carbohydrates, with negligible protein and sodium.