Which botanical species does this Sichuan pepper oil come from, and where is it grown?
This oil is steam-distilled or supercritical CO2-extracted from the dried pericarps of Dao-di Hanyuan Hua Jiao — Zanthoxylum bungeanum Maxim. (red pepper / Hong Hua Jiao) or Zanthoxylum schinifolium Sieb. et Zucc. (green pepper / Qing Hua Jiao), members of the Rutaceae (rue/citrus) family and the soul of Sichuan cuisine's ma-la (numbing-spicy) flavor.
Species & Origin
| Item | Detail |
|---|---|
| Botanical name | Zanthoxylum bungeanum Maxim. (red) / Zanthoxylum schinifolium Sieb. et Zucc. (green) |
| Family | Rutaceae (rue / citrus family) |
| Part used | Dried pericarps (Zanthoxyli Pericarpium / Hua Jiao) |
| Product code | TPS-HO-005 |
| Dao-di region | Hanyuan (Tribute Pepper), Maowen, Sichuan; major producing regions also include Gansu Wudu, Shaanxi Hancheng, Yunnan Zhaotong, Shandong |
| Flavor signature | China's #1 seasoning among the "eight great spices"; the signature "ma" tingling comes from sanshool compounds |
- Hanyuan Tribute Pepper (汉源贡椒) is the most celebrated Dao-di variety, with a historical tribute status and volatile-oil content of 5.2%–6.1% (T/HYXHJA 001-2020)
- Listed in the Compendium of Materia Medica (《本草纲目》); TCM actions: warm the center, dispel cold, dehumidify to relieve pain, kill parasites, stop itching
- Regional aroma fingerprints differ markedly between the 7 main producing areas (Sichuan, Gansu, Shaanxi, Yunnan, Shandong, etc.) per T/CFNA 6101-2020
- Sichuan pepper is the only spice that delivers a true mouth-and-skin numbing sensation, not just aroma
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This article was published on 2026-09-07, and last updated on 2026-09-07. The article will be continuously updated.
