Red and green Sichuan pepper from China's main growing regions — Gansu Wudu, Shaanxi Hancheng, Chongqing Jiangjin and Yunnan. Seeds removed, husk sorted, with the tingling sanshool note intact.
Sichuan pepper (Zanthoxylum spp.) is not a true pepper at all: the aromatic husk carries hydroxy-alpha-sanshool, the compound responsible for the tingling, numbing sensation known as má. Red and green types are different species with distinct profiles.
Gansu Wudu and Shaanxi Hancheng produce the premium reds — large, deep-red husks with a citrus-floral lift. Chongqing Jiangjin and Yunnan supply greens with a sharper, more herbal note. Seeds are removed by sieving and gravity separation, because the seed is gritty and contributes bitterness.
Red and green series, whole or ground. Colour, seed content and volatile oil confirmed per lot.
| Attribute | Red Premium (Da Hong) | Red Standard | Green (Qing Hua Jiao) | Ground Powder |
|---|---|---|---|---|
| Origin | Gansu Wudu / Shaanxi Hancheng | Gansu / Shaanxi / Yunnan | Chongqing Jiangjin / Yunnan | Blended per requirement |
| Appearance | Large, deep-red open husks; seeds removed | Red husks; minor colour variation | Green husks; bright, uniform | Red-brown powder |
| Moisture | ≤ 11% | ≤ 12% | ≤ 12% | ≤ 10% |
| Essential Oil | ≥ 2.5 ml/100g | ≥ 2.0 ml/100g | ≥ 3.0 ml/100g | ≥ 1.8 ml/100g |
| Seed / Impurities | Seeds ≤ 2%, impurities ≤ 0.5% | Seeds ≤ 5%, impurities ≤ 1.0% | Seeds ≤ 3%, impurities ≤ 0.5% | Impurities ≤ 1.0% |
| Typical Use | Premium blends, retail, hot pot | Industrial seasoning, food service | Oils, condiments, premium blends | Blends, marinades, rubs |
| Packaging | 25 kg carton / vacuum | 25 kg PP bag | 25 kg carton / vacuum | 25 kg bag / carton |
Indicative specifications for standard presentations. Final values are confirmed against your requirements and per lot — full technical data sheet, COA and sample analysis available on request.
Typical applications in food manufacturing, food service and extraction. Custom cuts, blends and specifications are available on request.
The defining note in Chongqing and Sichuan hot pot and mala sauces.
Infused oils, rayu-style condiments and compound sauces.
Five-spice, dry rubs and regional barbecue blends.
Coated nuts, crisps, ready meals and frozen dumpling fillings.
Every shipment undergoes physical inspection, moisture testing and active-content verification. Third-party lab testing (SGS, Eurofins, BV) and complete import documentation can be coordinated per order.
Import clearance depends on paperwork as much as on the goods. Below is what we hold and what we can prepare for your destination market — confirmed per order rather than claimed as a blanket certification.
Held. Copy provided on request for buyer verification and supplier approval.
Held. Export documentation is coordinated against each order and destination market.
Food-safety system documentation supplied on request during supplier qualification.
Arranged on request where the destination market or buyer requires it.
Aflatoxin, pesticide residue, heavy metals and microbiology tested per lot on request.
FDA labelling and prior-notice guidance, plus EU import documentation, prepared on request.
Documents are issued per shipment and vary by product and destination. Copies of licences and certificates are provided on request during supplier qualification.
Flexible packaging options to suit retail, food manufacturing and bulk container orders.
25 kg carton
Retail / food manufacturing
25 kg / 50 kg
Industrial / bulk buyers
1 MT jumbo bags
Full container loads
Custom carton design
Bag sizes & labeling
Container loading varies with product density and packaging — typically 18–24 MT per 20′ container for whole spices and less for low-density herbs and leaf. Final packing, palletisation and container plan are confirmed per order.
A complete export documentation package to support import clearance and buyer due diligence.
Quick answers to common buyer questions. For detailed technical data, please request our product brochure.
Red (Zanthoxylum bungeanum) is warmer, more citrus-floral and slightly sweeter; green (Z. schinifolium and related species) is sharper, more herbal and often more intensely numbing. Both are used in mala blends, usually in combination.
The seed is hard, gritty and bitter. Commercial husk grades are sold 'seeds removed' with a stated maximum seed percentage, because seed content directly affects mouthfeel and per-kilo value.
Our standard MOQ for Sichuan Pepper is 1 MT per grade, so a buyer can run a trial lot through their own line before committing to a container. A 20′ container holds roughly 18–24 MT depending on product and packing; a 40′ FCL is quoted on the same basis.
Yes. 200 g–500 g samples of Sichuan Pepper are supplied free of charge for evaluation; the buyer covers courier freight, or the sample can travel with the first shipment. Tell us the grade, packing form and destination and we cut the sample from the current lot.
Production runs 25–30 working days from order confirmation, depending on grade, packing and current stock. Sichuan Pepper then moves to Qinzhou port, or the port you nominate; ocean transit is quoted per destination when freight is confirmed.
We typically accept T/T (30% deposit, 70% against B/L copy) or L/C at sight for new buyers. Repeat buyers can move to negotiated terms after the first shipments.
Yes. Bag size, carton design and label content can follow your market's rules, and we send a dieline proof before the run starts. Custom packaging starts at 1,000 kg per design.
The standard set is COA, phytosanitary certificate, certificate of origin, commercial invoice, packing list and bill of lading. Pesticide residue, aflatoxin, heavy metal and microbiology reports for Sichuan Pepper are issued by third-party labs such as SGS, Eurofins or BV on request. We do not hold an FDA facility registration; for US imports we support your importer's FSVP and prior-notice paperwork with batch-level documents.
Sourced through the same Yulin network with the same quality controls and export support.
