红花椒 50g Sichuan Red Peppercorn

Name of Product: Sichuan Red Peppercorn

Weight: 50g

Country of Origin: China

Sichuan Red Peppercorn｜Bold Numbing Aroma

Sichuan Red Peppercorn is a traditional spice widely used in Sichuan cuisine and mala-style dishes. It is known for its distinctive numbing sensation, warm fragrance and complex aroma. Even a small amount can add depth and character to soups, stir-fries, marinades and braised dishes.

Unlike chilli, which mainly provides heat, Sichuan peppercorn creates a unique tingling and aromatic flavour. Therefore, it is often combined with dried chilli, star anise, cinnamon, bay leaves and fermented chilli bean paste.

In addition, Sichuan Red Peppercorn can be used to prepare fragrant peppercorn oil, spice blends and dipping seasonings. Whether you are cooking at home or preparing food in a restaurant, it is a versatile spice for many Asian recipes.

Why Choose Red Sichuan Peppercorn?

1. Bold and distinctive numbing aroma

2. Essential spice for Sichuan cuisine

3. Adds flavour with only a small amount

4. Suitable for hot pot and braised dishes

5. Ideal for homemade peppercorn oil

6. Pairs well with chilli and other spices

7. Suitable for home and commercial kitchens

8. Versatile and easy to use

Flavour Profile:

1. Red Sichuan Peppercorn delivers a noticeable tingling sensation.

2. Its warm citrus-like aroma enhances meat, seafood and vegetables.

3. Lightly toasting the peppercorns helps release a stronger fragrance.

4. It works especially well in rich and spicy dishes.

Recommended Uses: Mala Hot Pot, Mala Tang, Sichuan Boiled Fish, Mapo Tofu, Spicy Chicken, Kung Pao Chicken, Pickled Mustard Fish, Chinese Braising Stock, Sichuan Peppercorn Oil, Peppercorn Salt, Stir-Fried Dishes, BBQ Seasoning and Marinades

How to Use:

For Stir-Frying

1. Heat a small amount of cooking oil.

2. Add the desired amount of peppercorns.

3. Toast gently over low heat until fragrant.

4. Remove the peppercorns or continue cooking with other ingredients.

For Hot Pot or Braising

Add directly with dried chilli, star anise, cinnamon, bay leaves and other spices.

For Peppercorn Oil

Place the peppercorns in a heat-safe bowl. Next, pour hot oil over them and allow the mixture to infuse. Once cooled, strain before use.

**The flavour is strong, so begin with a small amount and adjust according to taste.**

Recommended Pairings:

For a fuller mala flavour, pair with:

1. Dried chilli

2. Star anise

3. Cinnamon

4. Bay leaves

5. Chilli bean paste

6. Cumin

7. White pepper

8. Garlic and ginger

Storage Instructions:

Store in a cool and dry place.

To preserve its fragrance, keep away from direct sunlight, heat and moisture.

After opening, seal the package tightly. Refrigeration may also help maintain the aroma for longer.

Frequently Asked Questions

Q: What is the difference between red and green Sichuan peppercorn?

Red Sichuan peppercorn has a warmer and richer aroma, making it suitable for hot pot, braised dishes and traditional Sichuan recipes. Green peppercorn usually has a fresher citrus-like fragrance.

Q: Should I wash the peppercorns before use?

If they are clean, they may be used directly. However, if rinsing is required, dry them completely before toasting.

Q: Why do Sichuan peppercorns sometimes taste bitter?

High heat or excessive toasting can burn the peppercorns. Therefore, toast gently over low heat and remove them once fragrant.

Q: Can I grind them into powder?

Yes. Lightly toast the peppercorns, allow them to cool, and then grind them into powder for noodles, marinades, dipping salts and seasoning blends.

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产品名称：红花椒

重量：50g

原产地：中国

红花椒｜麻香浓郁｜川味料理常用香料

红花椒是川菜及麻辣料理中常见的传统香料，以浓郁麻香、清新辛香及独特回味受到许多家庭和餐饮业者喜爱。烹调时只需加入适量，便能为菜肴带来鲜明的麻味与香气，使整体味道更有层次。

与只提供辣味的辣椒不同，红花椒主要带来独特的麻香。因此，它经常与辣椒干、八角、桂皮、豆瓣酱及其他香料搭配，用于制作麻辣火锅、水煮鱼、麻婆豆腐及各种川味料理。

此外，红花椒也适合用于爆香、卤水、腌制及自制花椒油。无论是家庭日常烹饪、火锅聚餐，还是餐厅大量使用，都能灵活搭配。

为什么选择红花椒？

1. 麻香浓郁，风味鲜明

2. 适合川菜及麻辣料理

3. 少量即可提升香气

4. 可用于爆香、卤味及火锅

5. 适合制作花椒油

6. 可搭配辣椒及其他香料

7. 家庭与餐饮业皆适用

8. 用途广泛，容易烹调

风味特点:

1. 红花椒带有鲜明的麻味。

2. 其辛香气味能够减少肉类和海鲜的腥味。

3. 经过小火炒香后，花椒香气会更加突出。

4. 它特别适合用于口味浓郁的川菜、火锅及卤味料理。

推荐用途: 麻辣火锅, 麻辣烫, 水煮鱼, 麻婆豆腐, 辣子鸡, 宫保鸡丁, 酸菜鱼, 川味卤水, 花椒油, 花椒盐, 炒菜爆香, 烤肉及腌料

使用方法:

爆香使用

1. 锅中加入少量食用油。

2. 放入适量红花椒，以小火炒香。

3. 待香气释放后，可捞出花椒或继续加入其他材料烹调。

火锅或卤水

可直接与辣椒干、八角、桂皮、香叶及其他香料一起熬煮。

制作花椒油

将红花椒放入耐热容器，再倒入适量热油。浸泡后过滤，即可用于凉拌、面食及炒菜。

**红花椒味道较浓，建议先少量使用，再根据个人口味增加**

搭配建议:

为了呈现更完整的麻辣风味，可搭配：

1. 辣椒干

2. 八角

3. 桂皮

4. 香叶

5. 豆瓣酱

6. 孜然

7. 白胡椒

8. 蒜头及姜片

保存方式:

请存放于阴凉干燥处。

为了保持花椒香气，应避免阳光直射、潮湿及高温环境。

开封后请密封保存；此外，冷藏可帮助延长香气及保持品质。

常见问题（FAQ）

Q：红花椒和青花椒有什么不同？

红花椒的麻香较醇厚，味道较温暖，适合火锅、卤味及传统川菜。相比之下，青花椒通常带有较清新的柑橘香气。

Q：使用前需要清洗吗？

若产品表面干净，可直接使用。若需要清洗，请快速冲洗后彻底晾干，以免影响爆香效果。

Q：为什么花椒炒后会发苦？

火力过大或炒制时间过长，都可能令花椒焦苦。因此，建议使用小火快速炒香。

Q：红花椒可以磨成粉吗？

可以。先以小火炒香并放凉，然后研磨成花椒粉，可用于烧烤、面食、凉拌及撒粉调味。