Shipping Fee (up to 30kg) £7.50 UK Mainland, £13.00 Scotland/Northern Ireland, £13.00 UK Islands

ZF Zheng Feng Sichuan Peppercorn (Whole) 100g

Regular price £2.65

Tax included.

ZF Sichuan Peppercorn (Whole). 


Sichuan pepper, or Szechuan pepper, is used in Western China’s regional cuisine to bring distinctive cold-heat to dishes. Sichuan pepper falls into China’s ‘ma’ flavour category (mouth-numbing spiciness) rather than ‘la’ (chilli hotness), which results in an unusual, tongue-tingling flavour sensation. Sichuan pepper is often used in cooking alongside star anise, ginger and red chillies.

The whole Sichuan peppercorn, best for Sichuan cuisine, suitable for those who love hot & spicy food.



Sichuan Peppercorn (Whole).


Typical Value Per 100g
Energy 1562kJ / 373Kcal
Fat 8.9g
Of which Saturates 0g
Carbohydrate 66.5g
Of which Sugars 0g
Fibre 0g 
Protein 6.7g
Salt 0.12g



See ingredients in bold.


Sichuan pepper is a distinctive and versatile ingredient used widely in Chinese cookery, where it's known as hua jiao - literally 'flower pepper' - and has no western substitute. The brick-red pepper berries grown on bushes in the rutaceae (rue) or citrus family. This explains the lemon-scented leaves and citrus notes of the Sichuan peppercorn. The Sichuan pepper plant looks much like a rose bush with sharp thorns, and a rich red stem. Its berries consist of a black seed encased in a red outer shell. The berries are dried, and the black seed separated out and disposed of, leaving just the outer red husk.

Suitable for vegetarian.


Use for stir-fry, stews, soup.


Sichuan pepper should not be eaten raw. Dry fry the whole peppercorns in a pan for a few minutes before use until fragrant. Crush with a pestle and mortar and sprinkle over dishes such as mapo dofu and fish fragrant aubergine. Sichuan pepper can also be used in meat marinades or for bringing a cold-spice to roast vegetables.

Sichuan pepper recipes

  • Mapo dofu: a traditional Sichuan tofu dish in a rich chilli and black bean sauce
  • Fish fragrant aubergine: despite the name, this dish contains no fish at all! The aubergine is cooked in what was once the traditional sauce to serve with fish, hence 'fish fragrant'. 
  • Crispy spiced chicken wings: Japanese-style chicken marinade, then fried in a crisp potato flour shell flecked with spicy Sichuan pepper.


Store in a cool, dry place.
For Best Before End: See packaging.





Item Code:


Country of Origin:



Interlink Direct Ltd    
402-404 Roding Lane South,    
Woodford Green, Essex,



Legal Disclaimer

Unless expressly indicated in the product description, AOS Asian Online Superstore uk is not the manufacturer of the products sold on our website.

While we work to ensure that product information on our website is correct, manufacturers may alter their product information. Actual product packaging and materials may contain more and/or different information than shown on our website.

If you have any specific product queries, please contact the manufacturer. This notice does not affect your legal rights.

For medicinal products, content on our website is not intended to be used to diagnose, treat, cure, or prevent any disease or health condition or to substitute advice given by medical practitioners, pharmacists or other licensed health care professionals. You should contact your health care provider immediately if you suspect that you have a medical problem.

You should always read the labels, warnings and instructions provided with the product before using or consuming it and not solely rely on the information presented on our website.