Look for red Sichuan peppercorn, the common variety, rather than the rarer green one, unless a recipe specifically calls for green. Freshness matters more than brand here, since the numbing oils fade fast once the pack is opened.
What to check before buying
Red vs green Sichuan peppercorn
| Type | Flavour | Best for |
|---|---|---|
| Red | Warm, citrusy, strong numbing | Mapo tofu, dan dan noodles |
| Green | Sharper, more floral | Sichuan boiled fish, lighter dishes |
FAQ
Why does Sichuan peppercorn make my tongue numb?
It contains a compound that triggers a tingling, numbing sensation on the tongue, separate from the heat of chilli.
Should I toast Sichuan peppercorn before using it?
Yes, a quick dry toast in a pan brings out the aroma before grinding, most recipes assume this step.
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- Sichuan peppercorn. Whole, red variety.
