Sichuan peppercorns give Sichuan food its tingling, numbing character. They are less common than most spices, so stock varies a lot between shops.
Where to look
Check the spice section or the Chinese part of the world food aisle in larger supermarkets. Smaller branches often do not stock them, so check the store website or call ahead before you travel.
A Chinese grocer is the most reliable place to buy them. Shops often sell both red and green peppercorns, and the price per gram is usually lower than a supermarket spice jar. Buying online is a practical option if no shop near you stocks them.
Red or green
Red Sichuan peppercorns are the standard choice and the easiest to find. Green peppercorns are more aromatic and sharper in their numbing effect, but they are harder to find and cost more. If a recipe does not say which to use, red is the safe choice.
How to use them
Toast whole peppercorns in a dry pan for a minute or two, until fragrant, then grind them. Grinding fresh gives a brighter flavour than a pre-ground jar. You can also add whole peppercorns to hot oil at the start of cooking, to flavour the oil, then remove them before serving.
They are the key flavour in mapo tofu and dan dan noodles. A little goes a long way, so start small and taste as you go.
Storage
Keep them in a sealed jar, away from heat and light. For the best flavour, use them within about a year.
For more Chinese pantry staples, see our guide to Chinkiang black vinegar and our oyster sauce guide. Our mapo tofu recipe uses Sichuan peppercorns in the classic way.