Sichuan peppercorn
The dried berries of a prickly ash plant, not a true pepper.
At a glance
- Chinese: 花椒 (Cantonese faa1 ziu1; Mandarin huā jiāo)
What it is
The dried berries of a prickly ash plant, not a true pepper. It gives a citrusy smell and a tingly, numbing feel in the mouth.
How we use it
Toast whole in a dry pan, crush, and add to oil or sauces. Use sparingly with children.
Where to find it in Hong Kong
Dried-goods shops and spice stalls, and some supermarkets.
Substitutes
No exact swap. Black pepper plus a little lemon zest gives a different kind of lift.
Dishes here that use it
No dish here uses it yet.
Sources
Facts on this page come from these pages. We have summarised them in our own words.