Other Common Names

Chinese Pepper, Prickly Ash, Fagara, Sichuan Pepper, Szechwan Pepper, Anise Pepper, Thingy (Bhutan), Timur, Timut (Nepal). Botanical Name: (Zanthoxylum piperitum)

Description & Use

Not a true pepper but the dried, burst seed pods of a prickly ash tree. The taste is hot like pepper, lingering and somewhat ‘fizzy’ on the tongue. It is used in many Asian recipes, especially stocks for making roast duck and pork, and is the pepper that must be used when making Salt & Pepper Squid. The black seeds within the seed pods are tasteless and gritty when ground. At Herbie’s Spices we select the very highest quality that has been graded and cleaned.

Warning; some prickly ash thorns may remain after cleaning, so we suggest you look for thorns and remove them if you are using Sichuan Pepper in its whole form.

Produce of China packed in Australia.

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