Green Sichuan Pepper

Green Sichuan Pepper offers a taste experience of exceptional robustness and depth, setting it apart from its more famous cousin, Red Sichuan Berry. This green variety unveils its own unique palette of flavors, revealing sublime floral and citrus notes that intertwine harmoniously with peppery, earthy accents. A hint of terroir evokes the bewitching character of guarana, adding an intriguing touch to its creative cuisine.

Pepper strength: 06/10
Main notes: Eucalyptus and Lemony
Use: Ideal for all savory dishes, especially meat and fish.

In Asian cuisine, it's a favorite in seafood and fish stir-fries. So lightly toast Sichuan green pepper with a little salt and grind to create delicious fried meat, squid and shrimp. It also goes well with ginger and star anise.

Packaging

Reference BASV

€9.00

Floral Profile

Notes of jasmine, lime, and eucalyptus—fresher and less warming than red Sichuan pepper.

Zanthoxylum piperitum

A true botanical berry grown in China and Bhutan, harvested before full maturity to reveal its subtle aromatics.

Expert Selection

Discovered by Arnaud in China in 2006 at age 17. Added to the catalog in 2018, ahead of red Sichuan pepper.

Green Sichuan pepper berries offer a tasting experience of exceptional freshness and depth, setting themselves apart from their more famous relative, red Sichuan pepper. This green variety unveils its own distinct palette, where sublime floral and citrus notes harmoniously intertwine with peppery and earthy accents.

Berry Intensity: 6/10
Main Notes: Eucalyptus and fresh lime
Usage: Ideal for savory dishes, especially meats, seafood, and fish

In Asian cuisine, it is beloved in seafood and fish stir-fries. Gently toast it with a pinch of sea salt and crush it to flavor meats, squid, and shrimp. It also pairs wonderfully with fresh ginger and star anise.

Botanical Note: Botanically speaking, this spice belongs to the Rutaceae family (citrus family) rather than the Piper nigrum family. It is famous worldwide for producing a unique tingling and numbing sensation on the tongue (often referred to as málà in Chinese gastronomy).

Comparative Sensory Analysis

Green Sichuan vs Red Sichuan vs Timut

Three relatives, three distinct characters

Floral

Citrus · Lime

Woody · Resinous

Tingling / Numbing

Green Sichuan

Red Sichuan

Timut

Arnaud's Note: "The green berry brings fresh jasmine and lime notes, milder than the red which leans toward woody resin. Timut, its Nepalese cousin, is even more citrusy but packs far less tongue-numbing effect."

Green · Red · Timut

Technical Sheet

What You Receive

Whole green Sichuan pepper berries.

Country of originChina or Bhutan
Botanical speciesZanthoxylum piperitum
IngredientsGreen Sichuan pepper berries
Aromatic power6/10
AllergensNone — no trace elements
PackagingJar, Mill, and Pouch

Our Formats

20g Jar — €3.00
20g Mill — €4.00 (PET mechanism, made in EU)
100g Resealable Pouch — €9.00
500g Pouch — €35.00
1kg Bulk Pouch — €65.00

Also available in refillable mills and bulk kilograms for larger volumes.

The History of Green Sichuan Pepper

In ancient China, it was used as a perfume for feasts, wine offerings, and to flavor teas like fagara. In the 13th century, Marco Polo brought it to Europe, where it quickly became popular in the wealthy Republic of Venice before fading from European kitchens until the late 1800s. Contemporary Western cuisine has enthusiastically embraced it once again.

Botanical Profile

Known botanically as Zanthoxylum piperitum, it is commonly called green Sichuan pepper or piperita fagara. It is not a true pepper from the Piper genus, but belongs to the Rutaceae (citrus) family native to Asia.

It grows as a shrub 3 to 4 meters tall, bearing white and greenish flowers that bloom from April to June. It is hardy down to -25°C, making it much easier to cultivate than tropical vanilla.

Flavor Profile

To an uninitiated palate, green Sichuan pepper tastes like a combination of peppercorns and fresh citrus, with lime notes and refreshing brightness. Aromas of eucalyptus and citrus fill the palate, alongside hints of dried black lemon, kaffir lime, dried flowers, and tea. Importantly, this berry triggers a signature numbing, tingling sensation on the tongue—use it with care to fully appreciate this unique culinary sensation.

How to Use Green Sichuan Pepper in Cooking

You can use it as a standalone seasoning. In wok cooking, it is frequently used to season poultry and meats. Green Sichuan pepper is also a key ingredient in Chinese Five Spice powder (fennel, star anise, cinnamon, cloves, and Sichuan pepper). It is also found in Japanese Shichimi Togarashi.

8 Quick & Easy Recipes

Honey, Green Sichuan & Ginger Salmon: Marinade of honey, soy sauce, grated ginger, garlic, and crushed berries, pan-seared or baked.
Teriyaki Shrimp: Sautéed with garlic and ginger, served over rice or soba noodles, finished with crushed berries.
Honey Mustard Pork Tenderloin: Brushed with mustard, honey, crushed berries, and rosemary, oven-roasted.
Red Curry Tofu: Curry paste, coconut milk, bell peppers, adding green berries at the very last minute.
Sesame-Crusted Grilled Tuna Steak: Sprinkled with berries, served with edamame cucumber salad.
Herb-Crusted Lamb Chops: Marinated in olive oil, garlic, and lemon, served with seasoned mashed potatoes.
Peppered Ribeye Steak: Searing meat and topping with coarsely crushed green berries.
Za'atar Grilled Eggplants: Brushed with olive oil and za'atar, served with mint yogurt.

Substitutes for Green Sichuan Pepper

Wild Madagascar Voatsiperifery Pepper: A woody, fresh profile with gentle heat. Great on vegetables, meats, and desserts.
Grains of Paradise (Maniguette): Notes of black pepper, ginger, and citrus.
Kampot White Pepper: Soft on the palate, with subtle menthol notes.
Cumin Powder: A pinch is enough; dry-toast whole seeds for best results.
Timut Pepper: Its direct cousin from Nepal, even more citrusy with striking grapefruit notes.

Terroir: Jinyang County, Sichuan

The finest green Sichuan berries grow in the mountains of Jinyang County, Liangshan Yi Autonomous Prefecture, in southern Sichuan. Cultivated between 1,500 and 2,500 meters altitude in well-drained limestone soils, they benefit from wide temperature swings that concentrate essential oils—linalool for floral notes and limonene for citrus zest.

Try This: Green Sichuan Gin & Tonic

Lightly crush 1-2 berries in 5 cl of dry gin, steep for 24-48 hours at room temperature, then strain. Top with neutral tonic water and a lime twist. Avoid boiling, as heat destroys volatile aromatic compounds.

How to Properly Store Green Sichuan Pepper

Store your berries in their original mill or jar, away from direct light and severe temperature fluctuations, to preserve their freshness for months.

Frequently Asked Questions

Is this a true pepper?

Botanically, it belongs to the Rutaceae family (citrus family) rather than Piper nigrum. However, it is universally known and used as Sichuan pepper due to its appearance and flavor profile.

What is the difference between green and red Sichuan pepper?

Green Sichuan pepper is fresher, floral, and citrusy, harvested before full maturity. Red Sichuan pepper, harvested fully ripe, is warmer, woodier, and slightly resinous.

How do I unlock the best flavor from these berries?

Lightly dry-toast them in a skillet before crushing or grinding—this significantly intensifies their floral and citrus notes.

How should I store green Sichuan pepper?

In its original glass jar or mill, kept away from direct sunlight and heat.

"The green berry represents freshness and jasmine—the one you rediscover every time you compare it to its warmer red cousin."

Order Green Sichuan Pepper

Zanthoxylum piperitum · China or Bhutan · Selected by Arnaud Sion

Native country: China or Bhutan
BOTANICAL SPECIES: Zanthoxylum piperitum
INGREDIENTS: Green Sichuan Pepper
AROMATIC POWER: 06/10
ALLERGEN: Absence
POSSIBLE TRACES OF ALLERGENS: None
PACKAGING: Bottle, Mill and Bag
Preparation / Delivery: Preparation within 24 hours - Delivery within 48 hours