Green Sichuan Pepper per kilo

Green Sichuan peppercorns look like peppercorns to the non-expert. It will have intense citrus aromas, with lots of freshness on the palate. There are notes of lime, combava and floral with a touch of Jasmine. But the most surprising thing is that green Sichuan berries will give you a numbing sensation on the tongue.

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

Buy your Green Sichuan Berry by the Kilo at the best value for money from Comptoir de Toamasina. Specializing in vanilla and pepper selection since 2010.

Packaging

Reference BASVK

€9.00

Wholesale Offer

Available from 100 g to 20 kg (and larger quantities on request). Ideal pricing for culinary professionals and food lovers.

Citrus Freshness

Fresher than the red variety, boasting intense aromas of lime, dried flowers, and a hint of green tea.

Zanthoxylum piperitum

Harvested before full maturity, this berry reveals subtle acidity paired with a signature electric tingle.

"My name is Arnaud Sion, founder of Le Comptoir de Toamasina. Here I offer whole green Sichuan pepper berries by the kilo, providing an explosion of exotic freshness for your culinary creations."

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

Our green Sichuan pepper stands out for its vibrant citrus aromas, enhanced by delicate notes of passion fruit and jasmine, adding an exotic fresh touch to your recipes. It offers a sharper, fresher profile than red Sichuan berries.

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 (known as málà in Chinese cooking).

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, packaged in pouches from 100 g to 20 kg.

Country of originChina or Bhutan
Botanical speciesZanthoxylum piperitum
IngredientsGreen Sichuan pepper berries
Aromatic power6/10
AllergensNone — no trace elements
PackagingPouch

Our Wholesale Bulk Prices

Packaging	Price
100 g	€9.00
500 g	€35.00
1 kg	€65.00
20 kg	€1,000.00

For pallets of 100 kg or more, please contact us via email. We offer the same bulk formats for our Madagascar black pepper by the kilo.

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 mountain temperature swings that concentrate essential oils—linalool for floral jasmine notes, limonene for zesty citrus.

This combination of altitude, soil, and early harvest (July to September, before full maturity) gives green Sichuan berries their vibrant freshness, contrasting with the warm, woody profile of red Sichuan berries harvested in October at full ripeness.

Quality Criteria for Wholesale Buying

Criterion	What to Inspect
Color	Vibrant green, olive-green, or bright yellow-green. Grayish or faded berries indicate old stock or poor storage.
Absence of Black Seeds	The most crucial factor: hard, bitter black seeds should be sorted out at origin. In our batches, seed content is minimal.
Husk Integrity	Pericarps should remain whole and opened like small flower petals, rather than crushed into dust.
Scent Release	Crushing a green husk between your fingers should instantly release an explosive, fresh, citrus aroma.

History of Sichuan Pepper

Cherished in ancient China, Sichuan pepper famously scented the walls of the "pepper chambers" in the Han Dynasty's Chang'an palace. Marco Polo introduced it to Europe in the 13th century, where it became a staple in the wealthy Republic of Venice before fading from European cooking until the late 19th century.

The term "Fagara", inherited from historical trade routes, remains widely used by fine spice purveyors. The botanical genus was standardized as Zanthoxylum (from Greek zanthos, yellow, and xylon, wood) encompassing over 250 Rutaceae species worldwide.

How to Cook with Green Sichuan Pepper

Dosing: Use sparingly—a small amount (2-3 crushed berries for 4 servings) is enough to infuse a dish.
Preparation: Whole, crushed, or ground. Lightly dry-toast in a pan before use to release peak essential oils.
Pairings: Meats, seafood, broths, and even dark chocolate desserts.

My 8 Favorite Recipes

Green Sichuan Chicken: A pinch of crushed berries in the marinade for a fresh, zesty finish.
Vegetable Stir-Fry Rice: Ground berries incorporated at the end of cooking for exotic warmth.
Exotic Fruit Salad: Lightly sprinkled over fresh mango or pineapple slices.
Vanilla Ice Cream: Infused into cream for a subtle, tingling contrast.
Grilled Salmon: Crushed berries mixed with olive oil, garlic, and lemon to brush onto fish.
Gingerbread: A pinch of crushed berries blended into the batter.
Sparkling Cocktail: Crushed berries steeped with dry gin, tonic, and lime zest.
Spiced Apple Tart: Sprinkled over apples before baking for a fruity spice notes.

For Mixology Enthusiasts: Gently crush 1-2 berries in 5 cl dry gin, steep for 24-48 hours at room temperature, strain, then top with neutral tonic and a lime twist. Always avoid boiling, which destroys delicate volatile compounds—cold steeping is the ideal technique.

Bulk Storage Instructions

Store your berries in an airtight container away from direct sunlight, moisture, and temperature fluctuations, regardless of the bulk volume purchased.

Green Sichuan Pepper Wholesaler: Fast Delivery Across Europe

Le Comptoir de Toamasina is your preferred partner for purchasing green Sichuan pepper berries in bulk by the kilo. Whether you are a chef, restaurant owner, or food manufacturer, we cater to your wholesale needs with reliable, expert sourcing guaranteed for freshness and aroma.

Frequently Asked Questions

Is this a true pepper?

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

What quality criteria should I check for wholesale buying?

Vibrant green color, minimal black seed content, intact opened flower-like husks, and powerful immediate aroma when crushed.

Where do the finest green Sichuan berries come from?

Jinyang County in Sichuan, grown at 1,500-2,500 meters altitude on well-drained limestone soils.

How should I store large volumes of green Sichuan pepper?

In an airtight container kept in a cool, dry place away from direct light and heat sources.

Do you offer commercial quantities beyond 20 kg?

Yes, for full pallet orders (100 kg or more), please contact us directly via email.

"From 100g discovery packs to full wholesale pallets—the exact same citrus freshness, selected with uncompromised standards."

Order Green Sichuan Pepper Berries by the Kilo

Zanthoxylum piperitum · China or Bhutan · Sourced 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: Bag
Preparation / Delivery: Preparation within 24 hours - Delivery within 48 hours