Sichuan peppercorn is not a true pepper, and its heat is not spicy in the chilli sense. It creates a tingling, slightly numbing feeling on the tongue, central to Sichuan cooking. It comes from the husk of a small citrus family shrub, not the black pepper plant.
This numbing effect is called ma la when paired with chilli heat, the defining flavour of dishes like mapo tofu and dan dan noodles.
What it tastes like
Citrusy and floral at first, followed by a tingling numbness on the lips and tongue. It is not hot in the way chilli is, the two work together but do different jobs.
How to use it
Red vs green Sichuan peppercorns
Red is the more common, classic version with a warmer, citrusy note. Green is more intensely numbing and has a brighter, almost menthol like quality. Both are used across Sichuan cooking.
Frequently asked questions
Is Sichuan peppercorn related to black pepper?
No. Despite the name, it comes from a completely different plant, in the citrus family, and works in a completely different way, numbing rather than adding heat.
What can I use instead of Sichuan peppercorn?
There is no true substitute for the numbing effect, though a mix of black pepper and a little citrus zest gets closer to the flavour, without the tingle.
Read next
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Sichuan peppercorns. Whole, for the freshest flavour when toasted and ground.
