Sichuan peppercorns are one of the most representative spices in China. Despite their small size, they pack a punch in terms of flavor. Different regions produce peppercorns with distinct flavors and aromas, making them suitable for different culinary applications. As a professional Sichuan peppercorn supplier, we recommend using peppercorns in a flexible way to maximize their potential.
Sichuan peppercorns from Maowen and Gansu have a pronounced lemon aroma and are ideal for stir-frying hot pot base, simmering hot pot, and making skewers.
Hanyuan peppercorns have a distinct citrus fragrance and are perfect for dishes like Mapo Tofu, boiled beef, and stir-fried hot pot base.
Hancheng peppercorns are large in size, high in yield, and have a strong aroma, moderate numbness, and high volatility. They are suitable for stewing beef and mutton.
Green Sichuan peppercorns have a clear fragrance and moderate numbness, making them ideal for cooking river fish, rabbits, and poultry such as chicken and duck.
Tengjiao Sichuan peppercorns has a more pronounced fresh fragrance. The fresh fruit is often used to make Fagara oil, while the dried fruit is green in color and has similar uses to Qinghua peppercorns.
