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Dried Red Sichuan Pepper (1.5 oz)

Dried Red Sichuan Pepper (1.5 oz)

Regular price €14,95
1LB package available for businesses and tingle aficionados. Email us at to receive a wholesale discount.

Size: 1.5 ounces (43g)

Flavor notes: Citrus (orange zest), dry flowers, warm

Usage: 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 adding it to your table pepper grinder mix. Also, toast the dried peppers and then mix them with Himalayan pink salt to make a dip for deep fried chips, tempura, etc.

Storage: Keep our products in cool and dry places, avoid direct light. Refrigeration is encouraged to prolong potent taste and aroma.

Our single-origin product uses the most premium Da Hong Pao (Big Red Gown) variety. Only this variety shows this dazzling flower petals shape as you can see in the photos. It is hand-picked by farmers in Sichuan and Gansu province. With its bright color, floral aroma, potent taste, and lack of black seeds, it is the crème de la crème of the latest harvest.

Sichuan pepper, formerly known as Szechuan peppercorns, is unique for its dazzling aroma and electrifying tingling sensation. Unlike chili peppers with New World origins, the red Sichuan pepper is indigenous to China and has been used in cooking for centuries, defining iconic dishes such as Mapo Tofu and Kung Pao Chicken.

Sichuan pepper is really a member of the citrus prickly ash family. Unlike black peppercorns, the numbing ingredients like hydroxy-alpha sanshool are concentrated in the SHELL, not the SEED. Fresh peppers have to be handpicked as automation hasn't arrived, and then gently dried so that the shell can split open and the black, bitter seed can fall out.

Customer Reviews

Based on 14 reviews
Emily Kardel
Sichuan Pepper

Made one of my favorite dishes Mapo Tofu using the Dried Red Sichuan Peppers I recently purchased. These peppers from 50Hertz are wonderful, very fragrant citrusy flavor with that famous tingly taste. We loved it. Trying to find seafood recipes using these peppers. Thank you.

Stan Przybylinski
So much better than typical Sichuan peppercorns from the Chinese grocery

I have been cooking Chinese food for over 40 years and relied on the local Chinese grocery for Sichuan peppercorns, an ingredient I have used since my first Chinese meal many years ago. But getting these peppercorns from 50 Hz has been a revelation. We love the "ma" sensation in Sichuan dishes and 50 Hz peppercorns amp it up to 11!

Frank Lavin

Dried Red Sichuan Pepper (1.5 oz)

Jim Bark
Sichuan Peppers

Super Tingly. Numb. Yum!

Anita Lo
A little goes a long way

Great quality