Chinese Prickly Ash Sichuan Red Pepper by Weifang Manna Foods Co., Ltd.

Weifang Manna Foods Co., Ltd. (Manna Food) is a leading global supplier of premium Sichuan spices, with our flagship product being Chinese Prickly Ash Sichuan Red Pepper. Known for its bold, numbing spice, this distinctive seasoning is a key component in Sichuan cuisine. With a focus on quality, we offer a wide range of Sichuan peppercorn products, including green and red variants, all sourced from carefully controlled farms. Our spices are widely exported to the United States, Japan, Canada, Europe, the Middle East, Taiwan, and beyond.

Characteristics of Chinese Prickly Ash

Chinese prickly ash, also known as Sichuan pepper or Szechuan pepper, is a spice commonly used in Chinese cuisine, particularly in the Sichuan province. It comes from the dried berries of the Zanthoxylum genus, primarily Zanthoxylum simulans or Zanthoxylum bungeanum. Despite its name, Sichuan pepper is not related to black pepper or chili peppers.

Here are some key characteristics of Chinese prickly ash:

Flavor Profile: Sichuan pepper has a unique flavor profile that includes citrusy, peppery, and floral notes. It also imparts a tingling or numbing sensation on the tongue, which is a distinctive feature of this spice.

Use in Cooking: Chinese prickly ash is a staple in Sichuan cuisine, where it is used in various dishes, including Mapo Tofu, Kung Pao Chicken, and Sichuan hot pot. It adds depth and complexity to the flavor of dishes, along with its signature numbing effect.

Appearance: The dried berries of the Chinese prickly ash are small and reddish-brown. Sometimes they are referred to as peppercorns, even though they are not true peppercorns.

Toasting and Grinding: It's common to toast Sichuan peppercorns before use to enhance their aroma. They are often ground before being added to dishes, releasing their flavor more effectively.

Sichuan Pepper Oil: Sichuan pepper can also be used to make infused oils, such as Sichuan pepper oil, which is employed to add flavor to various dishes.

It's important to note that while Sichuan pepper provides heat, it has a different type of heat compared to chili peppers. The tingling or numbing sensation is a key aspect of its appeal in Sichuan cuisine.

Chinese prickly ash is widely used in various Asian cuisines, and its unique flavor makes it a sought-after spice for those looking to add complexity and depth to their dishes.

Specification

Company Advantages

Established Expertise: With over 18 years of experience since our founding in 2006, we have become a trusted name in the spice industry.

Global Certifications: We hold FDA certification, HACCP international quality system certification, and HALAL registration, ensuring our products meet global food safety standards.

Sophisticated Processing Facilities: Our state-of-the-art factory uses specialized equipment like color sorters, vacuum packaging machines, and metal detectors to guarantee the highest quality.

Pesticide Control: We strictly manage pesticide usage in our spice farms, ensuring our products are safe and compliant with international standards.

Custom Solutions: We cater to customer-specific needs, processing Sichuan peppercorns in various forms including powders, and offering customizable packaging solutions for different markets.

Discover the unmatched flavor of Chinese Prickly Ash Sichuan Red Pepper with Manna Food, your trusted partner in premium spices worldwide! Contact us now!

FAQ

Q1: What is Chinese prickly ash?

A1: Chinese prickly ash, also known as Sichuan pepper or Szechuan pepper, is a spice derived from the dried berries of the Zanthoxylum genus. It is widely used in Chinese cuisine, particularly in the Sichuan province, and is known for its unique flavor profile that includes citrusy, peppery, and floral notes, along with a numbing or tingling sensation.

Q2: How is Chinese prickly ash used in cooking?

A2: Chinese prickly ash is a key ingredient in Sichuan cuisine and is used in a variety of dishes, including Mapo Tofu, Kung Pao Chicken, and Sichuan hot pot. It is often toasted and ground before being added to dishes to enhance its aroma and release its flavors. The numbing effect adds depth to the overall flavor.

Q3: Can I use Chinese prickly ash as a substitute for black pepper?

A3: While Chinese prickly ash has "pepper" in its name, it has a very different flavor profile compared to black pepper. It is not a direct substitute, as it adds unique citrusy and numbing notes to dishes. It is better suited for dishes where its distinctive characteristics are desired.

Q4: How do I store Chinese prickly ash?

A4: Store Chinese prickly ash in a cool, dry place, away from direct sunlight. It is often sold in dried form, and keeping it in an airtight container will help preserve its flavor for a longer period.

Q5: Are there different varieties of Chinese prickly ash?

A5: Yes, there are different species of Zanthoxylum that produce Chinese prickly ash. Zanthoxylum simulans and Zanthoxylum bungeanum are two common species. The spice can also come in various colors, including red and green, depending on factors such as ripeness and processing methods.

Q6: Does Chinese prickly ash provide heat like chili peppers?

A6: While Chinese prickly ash does add a certain level of heat, it is not the same as the heat from chili peppers. The numbing sensation is a more prominent feature, making it unique in terms of flavor contribution.

Q7: Can I make Sichuan pepper oil at home?

A7: Yes, you can make Sichuan pepper oil at home by infusing oil with toasted Chinese prickly ash. Heat oil, add the dried peppercorns, and let them infuse the oil. Strain before using. Sichuan pepper oil is often used to add flavor to various dishes.