Special Grade Hancheng Sichuan Flower Peppers(Hua Jiao) - 8oz Authentic Chinese Red Szechuan Peppercorns
Special Grade Hancheng Szechuan Flower Peppers
$38.90
Out of stock
For over 1,300 years, the fertile valleys of Hancheng, Shaanxi Province have cultivated the world's most prized Sichuan peppercorn (Zanthoxylum bungeanum). Known as "Da Hong Pao" (Big Red Robe), this royal variety was once reserved for emperors due to its intense aroma, vibrant crimson color, and superior numbing quality.
HanCheng "Flower Pepper" Sichuan Peppercorn (梅花椒) - The Rare Jewel of Zanthoxylum
What Makes Hancheng Flower Peppers Unique?
Unlike its more common Da Hong Pao cousin, Flower Pepper (Mei Hua Jiao) earns its name from its extraordinary five-pointed star shape when fully opened - resembling a delicate plum blossom in mid-bloom. This rare morphological characteristic occurs in less than 5% of total harvests, making it the connoisseur's choice among Sichuan peppercorns.
Why Hancheng Da Hong Pao Stands Out?
✔ Bold Citrusy Aroma – Naturally high in sanshool compounds, delivering a tingling, electric numbness with bright lemony notes.
✔ Thick Pericarp, Few Seeds – Unlike thin-shelled varieties, our plump, ruby-red husks offer maximum flavor with minimal bitterness.
✔ Award-Winning Quality – Recognized as a "China Geographical Indication Product" and "National Silver Medal Spice".
✔ Pesticide-Free & Hand-Sorted – Sun-dried on terraces and rigorously graded for zero stems/debris.
Usage:
1. Toasting & Grinding (Essential Step!)
Dry-toast in a pan over low heat for 1-2 minutes until fragrant (avoid burning!).
Cool & grind (mortar & pestle or spice grinder) for fresh, intense aroma.
Pro Tip: Store toasted powder in an airtight jar—lasts 3x longer than whole Szechuan Peppercorns!
2. Classic Sichuan Applications
✔ Hot Pot & Broths – Add 1 tsp whole peppercorns per liter for tingling depth.
✔ Chili Oil – Infuse in hot oil with chili flakes & star anise for numbing drizzle.
✔ Dry Rubs – Mix with salt, cumin, and fennel for grilled meats (especially lamb!).
Click here to find more recipes for numerous Sichuan dishes that feature hua jiao.
Storage Tips
Whole peppercorns: Keep in freezer to retain oils for 2+ years.
Ground powder: Use within 3 months for peak flavor.
Origin: Sustainably farmed in the fertile valleys of HanCheng, Shaanxi Province – China's protected geographical indication region for premium Sichuan peppercorns.
Net Weight: 8 ounces (227 grams)
Purity: 100% single-origin Hancheng Da Hong Pao Szechuan Flower Peppercorns (Zanthoxylum bungeanum) – no additives, fillers, or preservatives.
Processing: Traditionally sun-dried and hand-sorted to remove stems/seeds. Never irradiated or heat-treated to preserve maximum volatile oils (3.5%+).