Sichuan pepper, also known as Szechuan pepper or Chinese pepper, is a spice native to the Sichuan province of China. Despite its name, Sichuan pepper is not a true pepper but rather the dried berries of the prickly ash tree. It has a unique flavor profile that sets it apart from other spices.

Sichuan pepper has a distinct taste characterized by its numbing and tingling sensation on the tongue. It imparts a citrusy, slightly floral, and earthy flavor with a hint of spice. The numbing effect is caused by its active compound, hydroxy-alpha sanshool.

"Red Szechuan/Sichuan pepper" is a term that refers to a specific variety of Sichuan pepper with a reddish hue.

Red Sichuan pepper shares the same flavor profile as regular Sichuan pepper. It offers a unique combination of citrusy, floral, and earthy flavors with a numbing sensation on the tongue. The taste is described as warm, aromatic, and slightly spicy.

Red Sichuan pepper pairs well with other ingredients commonly used in Sichuan cuisine, such as chili peppers, garlic, ginger, soy sauce, and black vinegar. It complements stir-fries, hot pots, sauces, marinades, and spice blends like Chinese Five Spice Powder.

FORUN extra grade Red Sichuan (szechuan) Peppercorn is selected grade Sichuan Hanyuan Origin Pepper (四川大红袍）only.

FORUN Red Szechuan peppercorn is deep red, fully open and strong flavour, A++ Grade.

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