Sichuan pepper (huajiao)

花椒 / huājiāo

Flavor and role: Not a true pepper but the husk of the prickly ash berry, with a citrus aroma and the tongue-tingling, numbing 'ma' sensation. Toasting in a dry pan before grinding makes the aroma much stronger.
Typical dishes and uses: Mapo tofu, Sichuan hot pot, la zi ji (chili chicken), malatang, five-spice powder. In this book: ground Sichuan pepper in mapo tofu.
Substitutes: Hard to replace. Use the same amount of Korean chopi powder (or Japanese sansho); otherwise leave it out and add a little black pepper + a little lemon zest for aroma.
Storage: Whole, airtight in a cool place, 1-2 years. Ground loses aroma quickly, so grind small amounts and use within 1-2 months.
Main countries: China
Used in this book: Mapo Tofu Dan Dan Noodles Kung Pao Chicken Nepali Chicken Momo with Tomato Achar Bone Broth Red-Braised Beef Noodle Soup Dan Dan Noodles with Aromatic Red Oil and Fresh Sesame Paste Crispy Dan Dan Rice-Paper Dumplings Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Sichuan-Style Hot and Sour Soup with Shrimp Mala Japchae (Sichuan-Spiced Glass Noodles)Hand-Rolled Three-Treasure Jiaozi with Sizzling Chili Dip Velvet Kung Pao Chicken, Restaurant Style Kung Pao Chicken Tacos with Lime Slaw Kung Pao Popcorn Chicken Cups Authentic Sichuan Mapo Tofu with Toasted Peppercorn Mapo Cheese Rice Gratin Juicy Pork Jhol Momo Momo Smash Tacos with Achar Mayo Sichuan Chili-Oil Pelmeni Green Garlic Twice-Cooked Pork, Sichuan Restaurant Style

Updated 2026-10-10