2006

16 years experience

60

Experienced staff

200

Monthly sales

100

Exporting countries

Sichuan pepper Bulk | Manna Foods

Manna foods wholesale spices worldwide. Manna Foods is the most professional exporter of Sichuan peppercorns in China. Main products are Whole sichuan peppercorn,green sichuan pepper,Red Sichuan peppercorns,green Szechuan pepper powder; Red Szechuan pepper powder, Crushed Chinese prickly ash,Frozen Sichuan pepper and so on.
Zanthoxylum bungeanum is divided into green Zanthoxylum bungeanum and red Zanthoxylum bungeanum. Sichuan Zanthoxylum bungeanum has such titles as hemp pepper and rattan pepper. Pepper is also called Sichuan green pepper. Red Sichuan pepper has been called Dahongpao. Our main product is Sichuan pepper (red and green)

Our own spices factory, according to customers need to process all kinds of spices.Mainly exported to the Europe,USA, Japan, Canada, Middle East, Taiwan and other countries and regions.

Our Products

Chinese prickly ash, also known as Sichuan pepper, Zanthoxylum bungeanum,is a spice native to China and widely used in Chinese cuisine.Sichuan peppercorns come in two colors: red and green. Unlike black pepper, which is a true pepper, Sichuan pepper is derived from the prickly ash tree's outer husks. It has a unique flavor profile characterized by its numbing and tingling sensation, followed by a citrusy and floral aroma. Sichuan pepper is a key ingredient in many Sichuan dishes, such as mapo tofu and hot pot, adding depth and complexity to the flavor. It is also used in various spice blends and marinades. Additionally, Sichuan pepper is believed to have medicinal properties and is used in traditional Chinese medicine to aid digestion and relieve pain.

Why Choose Us

Registered with the industrial and commercial department in 2006, the company is a general taxpayer enterprise with its own brand: xiangxinyuan, self operated import and export operation right, customs registration, food production license certification, FDA certification and HACCP international quality system certification. It can independently handle import and export commodity inspection and quarantine.

The Sichuan pepper processing workshop is designed in accordance with the requirements of the customs and the market supervision and Administration Bureau. Most of the processing equipment is made of stainless materials. The main equipment includes: Special Flour beater for various seasonings, Sichuan pepper powder crushing processing equipment, metal detector, strong demagnetizer, Sichuan pepper cleaner, color sorter, vacuum packaging equipment, automatic filling equipment, stainless steel drying equipment, dry cleaner, etc. Sophisticated equipment provides a reliable guarantee for processing high quality!

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News

A Guide to Chinese Prickly Ash: Flavor, Uses, and Benefits
A Guide to Chinese Prickly Ash: Flavor, Uses, and Benefits

12/09/2024

Discover the rich history, unique flavor, and health benefits of Chinese Prickly Ash, a cornerstone of Sichuan cuisine and Traditional Chinese Medicine. This guide explores its numbing citrusy profile...

Red and Green Sichuan Peppercorns: The Dual Soul of Sichuan Cuisine
Red and Green Sichuan Peppercorns: The Dual Soul of Sichuan Cuisine

12/05/2024

This article explores the unique flavors and roles of red and green Sichuan peppercorns, the essential spices that define the soul of Sichuan cuisine. Delving into their origins, taste profiles, culin...

How to Prepare Sichuan Peppercorns
How to Prepare Sichuan Peppercorns

12/03/2024

This comprehensive guide dives into the art of preparing Sichuan peppercorns, covering toasting, grinding, and storage techniques to maximize their unique flavor. Learn about quality selection, health...

Is Szechuan Pepper the Most Exciting Spice in the World?
Is Szechuan Pepper the Most Exciting Spice in the World?

11/27/2024

Szechuan pepper stands out as a unique and electrifying spice, offering a one-of-a-kind numbing and tingling sensation that enhances both savory and sweet dishes. With its growing global popularity, v...

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