Sichuan pepper, Sichuan peppercorn, Szechuan pepper, or Szechuan peppercorn, is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus Zanthoxylum, including Z. simulans and Z. bungeanum. The genus Zanthoxylumbelongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper.

1kg with double plastic container inside/Aluminum foil bag outside.  
25kg with double plastic container inside/Fiber drum outside,  
or at your option.

    The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese medicine. The pericarp is most often used, but the leaves of various species are also used in some regions of China.

  Another species of Zanthoxylum native to China, Z. schinifolium, called xiang jiao zi ( "aromatic peppercorn") or qing hua jiao ("green flower pepper"), is used as a spice in Hebei.While the exact flavour and composition of different species from the genus Zanthoxylum vary, most share the same essential characteristics. So while the terms "Sichuan pepper" and sansho may refer specifically to Z. simulans and Z. piperitum, respectively, the two are commonly used interchangeably.