The Asian Larder

Where to Buy Sichuan Peppercorns in the UK, and Which Aisle

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Sichuan peppercorns are more of a specialist item than most spices, so stock varies more between branches than a staple like soy sauce.

Which aisle are Sichuan peppercorns in?

Sichuan peppercorns are in the world food aisle of larger UK supermarkets, in the Chinese section, sometimes bagged with other whole spices. Smaller branches often do not stock them at all.

Where to look, supermarket by supermarket

  1. World food aisle, Chinese section. Bagged, sometimes near the chilli flakes and star anise.
  2. Not stocked at all. Many mainstream branches simply do not carry them.

If your local branch has no luck, a Chinese grocer or an online order is the more reliable route.

Where Sichuan peppercorns are in Waitrose

Larger Waitrose branches with a fuller world food range sometimes stock a small bag alongside the other Chinese whole spices. Many branches do not carry them, so check the app first.

How to find the exact aisle in your store

Search the product on the supermarket app before travelling, since this is more hit and miss than most spices.

Red vs green Sichuan peppercorns

TypeFlavour
RedWarmer, more citrusy
GreenMore intensely numbing, brighter

What to ask a member of staff

Say Sichuan peppercorns and mention they are a Chinese whole spice, not a standard black pepper, since staff not familiar with them may misunderstand.

Asian supermarkets

A Chinese grocer is the most reliable source, often stocking both red and green varieties.

Buying Sichuan peppercorns online

Given the patchy in store stock, buying online is often the most reliable option, and they keep well once they arrive.

Storing it

Keep them sealed in a cool, dark cupboard, whole rather than ground, since they lose their numbing effect faster once ground.

Frequently asked questions

Do all supermarkets sell Sichuan peppercorns?

No, they are one of the less consistently stocked spices, so a larger branch or a Chinese grocer is the safer bet.

Should I buy them whole or ground?

Whole, if you can. Toast and grind them yourself just before using for the freshest, most numbing effect.

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Huì

Huì

Huì is a Beijing-born chef working in the UK. She writes The Asian Larder, with tested Asian recipes for British home cooks and honest advice on where to buy every ingredient.
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