Sichuan Peppercorn Culinary Names (Reference Guide)

Sichuan peppercorn is the dried fruit husk of plants in the genus Zanthoxylum, not a true peppercorn. The Chinese name 花椒 (huājiāo) covers several culinary types. Red huājiāo often comes from Z. bungeanum, while green huājiāo and téngjiāo are commonly linked to Z. armatum. Japanese sanshō is related, but distinct.

A label can make these spices seem more precise than they are. “Red,” “green,” and “Sichuan pepper” are useful culinary clues, but they do not always confirm a plant species. I use the Chinese name, any botanical name, and the spice’s appearance together when identifying a product. That approach helps you choose a type for a recipe without mistaking it for black pepper or assuming every green variety tastes the same.

Names at a glance

These names describe a family of related spices, not one uniform product. Chinese culinary labels often identify color or regional style, while botanical names identify the plant. Because market names and species do not always match exactly, read the full label where possible and treat color as a clue rather than proof.

Red and green huājiāo

Red and green huājiāo are culinary categories that can help you anticipate aroma and flavor. Red types are commonly linked with Zanthoxylum bungeanum. Green types are commonly linked with Z. armatum and related regional forms. Those links are useful, but labels and species identification are not perfectly consistent in all markets.

Red huājiāo is often described as warm, fragrant, and rounded. Green huājiāo is typically sharper and more citrusy. These are broad sensory tendencies, not strict rules: growing region, harvest, processing, and storage can affect the aroma of a particular batch.

Téngjiāo and Japanese sanshō

Téngjiāo is a Chinese market and culinary name often used for an aromatic green type associated with Zanthoxylum armatum. Sanshō is a Japanese seasoning generally made from Z. piperitum. Both belong to the same genus as Sichuan pepper, but their names refer to different culinary traditions and should not be treated as interchangeable labels.

If a recipe calls for one of these types, use the name on the ingredient list as a guide. A recipe’s regional style may depend on a particular aroma, and a substitute can change the result. When a packet gives a botanical name, keep that information alongside the common name.

What the names tell you about the spice

A botanical name identifies the plant; a culinary name tells you how a spice is commonly sold or used. For Sichuan pepper, these labels overlap but are not identical. Knowing the difference helps you read packaging carefully and understand why two products sold as “Sichuan peppercorn” may not have the same color or aroma.

The spice is principally the dried outer fruit husk, also called the pericarp. The hard, dark seeds inside are usually removed or separated before cooking because they are not the main source of the familiar aroma and texture. A packet may still contain some seeds or small stems.

Not black or white pepper

Sichuan pepper is botanically distinct from black and white pepper, which come from Piper nigrum. The word “pepper” in the English common name can be misleading: Sichuan pepper is not a member of the same plant group and does not give the same sharp, peppery pungency.

Its best-known effect is a tingling or numbing sensation, often called ma. This comes from compounds called sanshools. Its aroma may also seem citrusy, woody, or floral, depending on the type and product. Black pepper can add pungency, but it does not reproduce the same tingling sensation.

Check a package before buying

Start with the Chinese characters or a clear English name, then look for a color designation and botanical name. If the label says only “Sichuan pepper,” it confirms a broad culinary category, not a specific species or red-versus-green type. Appearance can help, but it cannot verify the species by itself.

• For a general Sichuan pepper recipe, huājiāo is a useful label to seek.
• For a red style, look for 红花椒 or “red Sichuan pepper.”
• For a green style, look for 青花椒 or “green Sichuan pepper.”
• For téngjiāo or sanshō, check that the recipe specifically suits that style.
• If botanical identity matters, choose a product that names the species.

Choosing and preparing red, green, and other Zanthoxylum types

Choose a type based on the recipe’s intended aroma, not on color alone. Red huājiāo, green huājiāo, téngjiāo, and Japanese sanshō are related spices with different common uses and sensory profiles. A clear label reduces guesswork, while careful sorting and dry handling preserve the qualities you selected.

For many recipes, the choice is straightforward: follow the named ingredient when available. If the recipe says only Sichuan pepper, either red or green may work, but the flavor can shift. Green types often make a brighter, more citrusy impression; red types tend to give a warmer, fuller aroma.

Sort and prepare the husks

Spread the peppercorns on a clean, dry plate or tray. Pick out stems, grit, and hard black seeds if present. The amount of seed in a packet varies, so inspect what you have rather than relying on a fixed ratio or assuming every product has been fully cleaned.

Keep the husks dry before toasting. Moisture can make dry-toasting less even and can dull the spice’s aroma. If you rinse peppercorns, they must be dried thoroughly before they go into a dry pan; using damp husks for dry-toasting is not a good shortcut.

Toasting, grinding, and using Sichuan peppercorn in cooking

Toasting briefly in a dry pan can bring out the aroma, but too much heat or time can scorch the husks. Use low to medium-low heat, move the peppercorns constantly, and take them off as soon as they smell fragrant. Let them cool before grinding, then add them in a way that suits the recipe.

1. Put clean, dry husks in a dry pan. Do not add oil for this method.
2. Set the burner to low or medium-low heat.
3. Move the husks constantly so they toast evenly.
4. Remove the pan from the heat as soon as the aroma rises. Do not wait for smoke or darkening.
5. Cool the husks, then grind them or use them whole as directed.

Pan heat and batch size affect how quickly the husks toast, so smell and appearance are better cues than a fixed time. Toasting should not produce smoke. If the peppercorns turn very dark, smell burnt, or taste bitter, discard the scorched batch rather than trying to cover the bitterness with other ingredients.

Grind or infuse

Grinding releases aroma quickly and distributes the spice through a dish. For a vivid scent, recipes often add ground peppercorn late in cooking or at the end. Whole husks release their flavor more gradually and can be useful when you want a controlled infusion, such as in an oil or broth.

Choose the form that matches the recipe. Ground peppercorn is easy to sprinkle and mix, while whole husks are easier to remove after infusing. Avoid grinding a large amount long before use if aroma is your priority; once ground, the spice has more exposed surface and its aroma can fade faster.

Cleaning equipment and storing peppercorn for aroma retention

Dry, clean equipment helps keep Sichuan peppercorn’s aroma clear. Remove loose husks and residue from the pan, grinder, or storage container before using them again. For storage, protect the spice from moisture, heat, air, and light by keeping it in an airtight container in a cool, dry, dark place.

Let toasted husks cool fully before sealing them away. Warm peppercorns can release moisture into a closed container as they cool. Keep the container dry, and use a clean, dry spoon or grinder so moisture and food residue do not get into the spice.

Aroma is a more useful quality check than an assumed shelf-life number. If the peppercorn has little smell when crushed, it may have lost much of its character. Replace it if it smells stale, musty, or otherwise off. Do not use a product that appears damp or has signs of spoilage.

Balancing ma, heat, and aroma at the table

Ma means the tingling or numbing sensation linked with sanshool compounds in Sichuan pepper. It is different from chili heat, which comes from capsaicin, and from black pepper’s pungency. A dish can contain any one of these effects or combine them, so adjust each ingredient separately to shape the final flavor.

Start with the amount in the recipe, especially if you are new to the spice. Add ground huājiāo in small steps and taste as you go; its aroma and tingling can become prominent. If a recipe uses chili too, remember that increasing chili changes heat, not the same sensation as increasing Sichuan peppercorn.

For a brighter aroma, choose a green type when it suits the recipe. For a warmer profile, a red type may be a better fit. These are tendencies rather than guarantees, so taste a small amount from your own packet before making a large batch.

Common questions about Sichuan peppercorn names

These answers clarify the names most likely to appear on recipes and spice labels. The main distinction is between a broad culinary name, a color or market name, and a botanical identity. When a label is vague, avoid claiming more precision than it provides; use the product description as a practical guide.

Is huājiāo the same as Sichuan peppercorn?
Yes. 花椒 (huājiāo) is the Chinese umbrella term commonly translated as Sichuan pepper or Sichuan peppercorn.

Is Sichuan pepper the same as black pepper?
No. Sichuan pepper comes from Zanthoxylum. Black pepper comes from Piper nigrum, so they differ in botanical source and flavor effect.

What is red Sichuan pepper called in Chinese?
It is commonly called 红花椒 (hóng huājiāo). It is often associated with Zanthoxylum bungeanum, though the label does not always confirm species.

What is green Sichuan pepper called in Chinese?
It is commonly called 青花椒 (qīng huājiāo). It is often associated with Z. armatum and related regional types.

What does téngjiāo mean?
Téngjiāo (藤椒) is a culinary and market name often used for an aromatic green type associated with Z. armatum. It is not a universally precise botanical name.

Is Japanese sanshō the same as huājiāo?
No. Sanshō is a Japanese seasoning generally made from Z. piperitum. It is related to huājiāo but is not a synonym for it.

Which part of Sichuan peppercorn do cooks use?
The spice is principally the dried outer fruit husk, or pericarp. Hard black seeds are usually removed, though some may remain in a packet.

Why does Sichuan pepper make my mouth tingle?
Sanshool compounds in the spice produce its characteristic tingling or numbing sensation, often called ma.

Should I toast Sichuan peppercorn until it smokes?
No. Toast it briefly over low to medium-low heat and remove it when fragrant. Smoke or darkening can signal scorching and lead to bitter flavor.

Can I substitute green huājiāo for red huājiāo?
Sometimes, but the aroma may change. Green types are often more citrusy and sharp, while red types are often warmer and rounder. Follow the recipe’s named type when possible.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)