Below is a list of all known varieties for Sichuan Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Erzhijing Sichuan Peppercorn | A premium, high-end cultivar of the red Sichuan peppercorn, known for its large, open husks and a particularly potent combination of numbing sensation and complex, long-lasting aroma. |
| Fagara (General Term) | A historical or general term often used for the entire genus *Zanthoxylum*, covering both Sichuan pepper and its relatives, indicating a spice that provides warmth and a numbing sensation. |
| Green Sichuan Peppercorn (Qing Hua Jiao) | A less common variety with a greenish hue. It is known for having a stronger, more intense numbing (mála) sensation than the red, but with a brighter, more floral and lime-like aroma. |
| Green Sichuan Peppercorn (Sieved) | The bright green husks that have been cleaned and sieved to remove seeds, maximizing the numbing sensation and the bright, floral-lime aroma. Considered a top-grade product for cold dishes. |
| Hainan Yellow Lantern Chili | A very rare, high-heat pepper (*C. chinense*) from Hainan, China. It is related to the Sichuan family in its pungent use, possessing an extreme heat and a bright, fruity flavor. |
| Huajiao You (Sichuan Peppercorn Oil) | Oil that has been infused with Sichuan peppercorns, providing the numbing sensation and strong floral aroma without the visual presence of the husks. Essential for finishing cold appetizers and noodle dishes. |
| Japanese Sansho Powder | The finely ground husk of the Japanese prickly ash (*Zanthoxylum piperitum*). It provides a strong lemony aroma and a mild numbing sensation, often used as a finishing spice for grilled eel (*unagi*). |
| Lip-Smacking Sichuan Pepper (Mouth-Numbing) | An informal name often used by vendors to emphasize the *mála* (numbing) intensity of a particularly potent batch of red Sichuan peppercorn, known for its powerful tingling and strong citrus aroma. |
| Májiao (Green Peppercorn synonym) | A common Chinese synonym for the *Green* Sichuan Peppercorn, emphasizing the intense numbing sensation it provides. Used for dishes where a very bright, punchy *mála* flavor is desired. |
| Red Sichuan Peppercorn (Da Hong Pao) | The most common and prized variety, characterized by its reddish-brown color and highly aromatic, citrusy flavor. It delivers a strong, **mála** (numbing and spicy) sensation, essential in Sichuanese cooking. |
| Sichuan Peppercorn (Infused Salt) | A finishing salt where toasted Sichuan peppercorn husks have been blended or ground with high-quality salt. It is used as a final seasoning to provide both saltiness and a delicate numbing/citrus tingle. |
| Sichuan Peppercorn (Moutarde) | A specialty preparation where the whole, toasted peppercorns are mixed into a mustard or paste, combining the pungent spice heat with the floral-citrus numbing sensation. |
| Sichuan Peppercorn (Sieved) | The husks of the Sichuan pepper that have been sieved to remove all seeds and small debris, ensuring only the highest quality, most potent numbing husks remain for culinary use. |
| Sichuan Peppercorn (Tea/Infusion) | The husks used whole to infuse hot water or tea, imparting the floral aroma and a subtle numbing sensation without the heat of chili. Used for digestive and traditional purposes. |
| Sichuan Peppercorn (Toasted Powder) | The dried husks that have been lightly toasted and then ground. Toasting enhances the warm, citrus aroma and is the typical preparation method for use in Chinese chili powders and salt blends. |