Green Sichuan Pepper

It is a member of the citrus family (Zanthoxylum genus) which includes numerous edible species of both red and green Sichuan pepper.

Green Sichuan pepper, which is sometimes called vine pepper or rattan pepper, has a distinctly different taste than red and has become very popular in Sichuan over the past couple decades.

Green Sichuan pepper has a strong citrusy, vegetal fragrance (robust and earthy) and is intensely numbing.

It is more citrusy than the red Sichuan pepper and closer to the flavors of the Japanese sansho pepper.

Green Sichuan Peppercorns have a stronger aroma and retain their green colour after they are ready to harvest and dried.

Its fresh, vegetal taste is a great match for fish, chicken and vegetables.

The secret weapon of Sichuan style hot pot seasoning is fresh green peppercorn used during the simmering process.

It will give the soup base a unique and intense numbing sensation around the mouth

Some of the best green hua jiao is from southern Sichuan along the border of the Yunnan Province.

It is grown in the county of Jinyang in the Liangshan Yi Prefecture of Sichuan.