Botanical Plate · 19th c. Scientific AtlasZanthoxylum bungeanum
Spices & AromaticsArtisanal Specialty
Hanyuan Red Sichuan Pepper (Tribute Peppercorn)
Native / Vernacular: [汉源贡椒 (清溪花椒)]
Zanthoxylum bungeanum·Family: Rutaceae (Citrus family)
Primary Geographic TerroirHanyuan County, Sichuan, China
Flavor Profile & Aroma Notes
Electric Numbing (Má)Citrus ZestFloral PineWoody
"Vibrant Meyer lemon zest, bergamot, pine resin, and electric tingling warmth"
Nutritional & Functional Profile
This artisanal specimen is celebrated for its natural terroir character, regional fermentation pathways, and culinary heritage.
Bioactive Compounds & Health Benefits
- ✓Contains hydroxy-alpha-sanshool which binds to sensory mechanoreceptors, inducing tactile vibration
- ✓Stimulates gastric motility, saliva production, and digestive enzymes
Identified Active Phytochemicals:
Hydroxy-alpha-sanshoolLimoneneLinaloolXanthoxylin
Kitchen & Chef Applications
- Pillar of authentic Sichuan Mala cuisine alongside fiery dried red chiles
- Toasted and stone-ground over Mapo Tofu, Dan Dan Noodles, and Chongqing Hot Pot
- Infused into aromatic Sichuan Red Peppercorn Oil (Huajiao You)
Artisanal Flavor Pairings
Sichuan ChiliPixian DoubanjiangSilken TofuGarlicGingerScallions
Harvest Season & Pantry Care
Harvest Window:Late Summer (July - August)
Storage Guidelines:Store whole husks in dark vacuum jars to prevent loss of volatile sanshools.