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Szechuan Peppercorns

2 - 8 oz

Starting At $19

  • Includes Ground Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.


  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews


Choose 2oz pouch or 8oz jar


In Resealable Pouch or Quart-Size Resealable Jar with Flip-Top Lid

Despite their most popular name, Szechuan peppercorns (aka flower pepper, fagara) aren’t actually peppercorns, but come from a different variety of plant entirely. One of the central spices in Chinese five spice powder, Szechuan peppercorns tingle the mouth with an almost citrus-like flavor. Those looking to experience a more powerful version of this tingling should try Sechuan Buttons.
As one might expect given their origin, Szechuan peppercorns are an integral part of fiery Szechuan Chinese food, not because they are spicy, but because they work extremely well with hotter spices.

Because of their reputation for carrying a plant illness judged to be harmful to American agriculture (a problem that has now been solved through careful irradiation) Szechuan peppercorns were impossible to find in the United States until a few years ago.

*Kosher: 8 oz size is marked kosher. Smaller packages are not currently marked kosher (but are certified).

Store Szechuan peppercorns in their pouch or jar in a cool, dark cupboard. If grinding, do so just prior to use as pre-ground spices lose flavor and aroma over time.

Szechuan peppercorns are most often paired with star anise, and ginger. Though often toasted lightly before being ground, they can burn easily (not unlike normal peppercorns) and are thus usually added near the end of the cooking process. For a traditional taste of Tibet, pair them with yak meat, garlic, ginger, and onion.

How to Grind Whole Spices
Spice Recipes

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