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Sichuan pepper

Sichuan pepper is an aromatic spice used to provide citrus-like fragrance and a characteristic numbing sensation in Sichuan cuisine.

Sichuan pepper — illustrative ingredient image

About Sichuan pepper

Sichuan pepper is the dried husk of certain prickly-ash fruits, used as a spice rather than as a conventional pepper. The common English name covers more than one prickly-ash spice and does not establish a particular species or harvest. Husks are usually reddish brown, brown, or greenish.

It has a citrus-like aroma and a distinctive tingling or numbing sensation on the tongue. Red and green forms can differ in fragrance, freshness, colour, and intensity. Seeds may be removed or retained depending on the product.

It is used whole, ground, toasted, or infused in oils and seasonings, especially in Sichuan-style dishes, and also in spice blends, marinades, sauces, and savoury snacks. Packaged products may contain husks, seeds, stems, or blended grades, and preparation changes its fragrance and texture.

Ingredient type
seasoning

Forms & related ingredients

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Where sichuan pepper appears

25 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for sichuan pepper

Names and romanised forms to recognise on menus and labels.

English

má huā jiāo

English

Sichuan pepper

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Sichuan pepper nutrition & diet

Sichuan pepper nutritional value

Sichuan pepper fruit · five-harvest reference mean

Per 100 g of the five-harvest Sichuan-pepper reference mean, per 100 g.

Calories
341.73kcal
Protein
8.0g
Carbs
61.9g
Fat
6.8g

Reference mean across five harvest periods; maturity changes composition.

Portions & preparation

Use the reference for the identified dried husk or whole spice, not a prepared chili blend. Portion is usually seasoning-sized, and roasting, grinding, oil infusion, or combination with salt and chili changes the comparison without making the spice itself a complete dish.

Compare the right form: Confirm the botanical identity and use dried husks, whole peppercorns, or ground Sichuan pepper consistently; exclude chili-salt and five-spice blends unless separately specified.

Diet considerations

Sichuan pepper is a plant-derived spice when the ingredient is pure. Compatibility changes in blended products containing chili, salt, sesame, oil, cereal carriers, or animal flavorings. The spice itself is generally used in small portions, while pepper oil, seasoned salts, and prepared sauces require their own recipe-specific assessment.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Not established
  • Paleo
    May be compatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Impact of Harvest Periods on Sichuan Pepper Characteristics ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .