Red Szechuan Pepper

Red Szechuan pepper, Chinese lemon and mountain pepper with a tingling note

Chinese lemon pepper, also called mountain pepper, with a strongly lemony aroma and the typical Sichuan tingling on the tongue (“ma la”). Filled by us in Klingenberg am Main.

How to use

Indispensable for Asian cooking. The perfect seasoning for wok dishes and fried fish, as well as in marinades for duck, in hot oils and over fried tofu. A classic in mapo tofu, Sichuan hot pot and kung pao chicken.

Important: Crush the corns in the mortar or chop them finely only just before use, then the essential oils are released. Store whole corns dry and well sealed.

At a glance

• A tingling-lemony aroma with a light mouth-numbing
• A classic of Chinese Sichuan cooking
• Ideal for wok dishes, fried fish and marinades
• Coarsely mortar or finely chop before use
• Whole corns, filled in Klingenberg am Main

Goes well with

For the complete citrusy pepper world, complement the red Szechuan with our Timut pepper and the wild Andaliman pepper. You will find more in our pepper varieties.

Frequently Asked Questions

What is the Sichuan mouth-numbing?
A gentle tingling on the tongue, typical and intended for Sichuan cooking. It comes from the natural aroma compounds of the pepper.

Whole or ground?
Best freshly ground in the mortar or coarsely chopped, then the essential oils are released.

How hot is red Szechuan pepper?
It has no chilli-like heat, but a tingling, citrusy aroma with a light numbing on the tongue.

What is red Szechuan pepper classically for?
For mapo tofu, Sichuan hot pot, kung pao chicken and Chinese marinades.