Why are your lips and mouth tingling and numb when eating Sichuan food? Meet Sichuan peppercorns.
What Are Sichuan Peppercorns and How Do You Use Them?
Updated on May 13, 2025
Some of the most popular Chinese dishes in the U.S. come from Sichuan, a province in southwestern China. Sichuan (also transliterated into English as “Szechuan”) cuisine is known for its bold, fiery flavors that come from the liberal use of chiles, Sichuan peppercorns, doubanjiang (a fermented broad bean paste) and garlic. One of the trademarks of Sichuan cuisine is the lip-numbing spiciness called mala (ma means “numbing,” which comes from Sichuan peppercorns, while la means “spicy,” which comes from the chiles).
Sichuan food became trendy in the U.S. in the 1960s following an influx of immigration from the region. In 1968, however, Sichuan peppercorn was banned by the USDA due to the risk of it carrying citrus canker, a bacterial disease of citrus trees (of course, that didn’t stop die-hard fans from smuggling them in). The ban ended in 2005, which brought about a resurgence of the popularity of Sichuan cuisine in the late 2010s and early 2020s.
What are Sichuan peppercorns?
That distinct tingling and numbing sensation you feel on your lips and in your mouth when eating Sichuan food comes from Sichuan peppercorns. Technically, they’re not peppercorns but berries from the prickly ash tree. In Chinese, the trees are called hua jiao, (flower peppers) because, when dried, their fruit pods split open and flare to resemble flowers. The husks—not the seeds—are used in cooking.
What do Sichuan peppercorns taste like?
Sichuan peppercorns have a citrusy and floral fragrance and flavor, but they are more known for their numbing quality. Because Sichuan peppercorns are often paired with chiles, they’re mistakenly believed to be spicy.
How to Use Sichuan Peppercorns
Sichuan peppercorns become more fragrant when lightly toasted in a dry skillet, and can be ground after toasting. Sprinkle ground peppercorn into your dish while cooking or as a simple garnish over the final dish. Sichuan peppercorn can also be toasted with salt and then ground with the salt (like in our salt and pepper shrimp recipe) and be used as a dipping salt for poached or fried food.
Add whole Sichuan peppercorns to marinades, braises and stir-fries. Bloom whole peppercorns in oil before stir-frying. Infuse a neutral oil with Sichuan peppercorns and use it in dipping sauces or as a finishing drizzle. Make your own batch of Chinese five-spice. Some unconventional uses of Sichuan peppercorn would be to infuse them in honey or add them, ground, to baked goods.
As for recipes, classic Sichuan dishes found at authentic Sichuan restaurants include mapo tofu, dry-fried green beans, dan dan noodles, saliva (aka mouth-watering) chicken and wontons in red oil. Among our many Chinese recipes is Sichuan chicken, which uses the peppercorns for that signature tingle.
Sichuan peppercorn replacement
Sorry, there are no real Sichuan peppercorns substitutes! If you’re in a real pinch, some may use coriander for its subtle citrus flavor.
Where to Buy Sichuan Peppercorns
Sichuan peppercorns are sold in Chinese markets, spice shops and online. Look for red or red-purple husks with very few seeds and twigs. (While Sichuan peppercorns come in both red and green, the red ones are more readily available.) Avoid dusty brown ones, which are probably old and stale, and the pre-ground stuff. You’ll be able to smell fresher peppercorns through the bag. Like any dried spice, Sichuan peppercorns will lose their pungency over time. To prolong their potency, store them in an airtight container (preferably a glass jar) in a dark, cool spot.
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