Sichuan pepper, is a spice made from the dried fruit husks of several species of prickly ash (Zanthoxylum). The more commonly used species of Zanthoxylum used as Sichuan pepper are Z. simulans and Z. bungeanum, with the green Sichuan pepper Z. armatum, possibly my favorite, that is cultivated to a lesser extent. Botanically speaking, Sichuan pepper plants are unrelated to the Piper family or specifically to black pepper nor they are related to chili peppers. Sichuan pepper is related however to another prickly ash species common in Thai cuisine known as Makwen.
The plants are deciduous shrubs or small trees that can reach a height of 7 meters or 23 feet (the green Sichuan pepper plant is smaller). They are native to the cold areas of northern China through the subtropics of the south. Zanthoxylum bungeanum is the species used in Chinese cuisine, particularly in the Szechuan region. It grows easily in USDA hardiness zones 5 through 9.
Other names
- Zanthoxylum simulans (Scientific)
- Zanthoxylum bungeanum (Scientific)
- Zanthoxylum armatum (Scientific)
- Szechuan pepper
- Prickly ash
Culinary use
Sichuan pepper is often available as small spherical husks in their dried form and sometimes as a ground spice and can be used in both forms. It has a unique numbing sensation on the tongue, and an acidic, somewhat metallic, and citrusy flavor profile.
Sichuan pepper is a constituent of the renowned five-spice blend, together with star anise, cassia (Chinese cinnamon), fennel, and clove. In this form it is a common ingredient in Sino-Thai (Thai of Chinese origin) stews like เนื้อพะโล้ beef five-spice stew, soups, noodle dishes like ก๋วยเตี๋ยวเรือใบ boat noodle soup and stir-fries.
Five-spice dry roasting
Thaifooding 