Sichuan pepper is picked manually

When the mature period of Sichuan pepper comes, we will organize workers to continue picking. Because our Sichuan pepper tree grows in the mountains, isolated from the world, and rarely comes into contact with pollution sources. Our workers are experienced and use traditional picking tools. Finally, they gather together and transport them down the mountain.

Natural air drying Sichuan pepper has better color

Many Sichuan pepper suppliers adopt the drying method in order to dry Sichuan pepper as soon as possible. Although it can also achieve the purpose of drying Sichuan pepper, it will lose a certain degree of nutrients. Some colors will also be affected. We use the natural and natural drying method, and the red color is more natural and pure. It can also try to avoid the loss of nutrients.

The branches, leaves and seeds of Zanthoxylum bungeanum are easier to fall off after drying. This can better process Sichuan pepper corns.

Sichuan pepper is far away from pollution sources

When we invested in Sichuan pepper base, we chose the land with relatively fertile soil and far away in the mountains. Sichuan pepper with special temperament can be grown in a suitable climate in Sichuan. In order to meet the standards for exported food, our environment is in a primitive state. Sichuan pepper is also picked manually. Natural air drying and closed transportation. The original pollution source of the whole link.

In the later stage, the customized processing of products shall be carried out according to the specifications.

Sophisticated pepper processing equipment is also the best quality of Sichuan pepper

Red sichuan pepper Grade C parameter

How to Harvest Red Sichuan Pepper Grade C in Bulk

Introduction
Red Sichuan pepper, known for its unique numbing sensation and aromatic flavor, is a prized spice in Chinese cuisine, especially in Sichuan dishes. Harvesting Sichuan pepper requires careful timing and technique to ensure the quality of the peppercorns, even for Grade C bulk production. Here is a guide on how to properly harvest Red Sichuan pepper for bulk processing.

Step-by-Step Guide to Harvesting Red Sichuan Pepper

1. Timing the Harvest

• Harvest Season: The ideal time to harvest Red Sichuan pepper is in late summer to early autumn, typically from August to October, depending on the region’s climate.

• Maturity Check: The peppercorns are ready for harvest when they turn from green to a vibrant red color. At this stage, the outer husk splits open slightly, revealing the seeds inside.

• Grade C Consideration: For Grade C bulk harvest, the emphasis is on quantity over perfect aesthetics. It is acceptable if some peppercorns are slightly overripe or vary in color, as long as the flavor profile is maintained.

2. Harvesting Techniques

• Manual Picking: Using gloves to protect hands from the prickly branches, workers carefully pluck the clusters of peppercorns from the branches. This method ensures that the husks remain intact, minimizing damage to the peppercorns.

• Cutting Clusters: For faster bulk harvesting, cutting entire clusters of peppercorns using scissors or pruning shears can be more efficient. The clusters are then collected in baskets or sacks.

• Avoiding Contamination: It’s important to avoid harvesting any leaves, twigs, or damaged peppercorns. Grade C allows for some imperfections, but excessive debris can affect the drying and processing stages.

3. Post-Harvest Handling

• Initial Sorting: After harvesting, conduct a basic sorting to remove any leaves, twigs, or overly damaged peppercorns. This is a preliminary step before drying.

• Spreading Out for Drying: Spread the harvested peppercorns in a thin layer on a clean surface under the sun. The drying process typically takes 3-5 days, depending on the weather.

• Turning for Even Drying: Regularly turn the peppercorns with a rake or hands to ensure they dry evenly. Proper drying prevents mold and ensures the peppercorns retain their characteristic aroma.

4. Quality Control for Grade C

• Checking for Dryness: The peppercorns are sufficiently dried when they are brittle to the touch and make a crackling sound when pressed. This ensures a longer shelf life during storage.

• Final Sorting: After drying, conduct a final sorting to separate any remaining debris. For Grade C, a degree of variability in size and color is acceptable, but the majority of the peppercorns should be of reasonable quality.

• Bulk Packaging: Pack the dried peppercorns in large sacks or airtight containers to preserve their freshness. Store them in a cool, dry place away from direct sunlight until they are ready for processing or export.

Considerations for Bulk Harvesting

• Labor Management: Bulk harvesting requires a large workforce to ensure that the peppercorns are picked within the optimal time window. This prevents over-ripening and spoilage.

• Weather Dependency: Drying Sichuan pepper depends heavily on sunny weather. For larger quantities, consider using drying machines if the weather is not favorable.

• Quality vs. Quantity: While Grade C allows for some imperfections, maintaining a certain level of quality ensures that the peppercorns retain their flavor and market value.

Harvesting Red Sichuan pepper for Grade C bulk involves a balance between speed and maintaining the unique flavor that this spice is known for. With careful timing, proper harvesting techniques, and attention to drying, producers can ensure a good yield of Grade C Sichuan pepper that meets the needs of the market. Whether for local use or export, following these steps helps to maintain the integrity of the peppercorns throughout the harvesting process.