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sichuan peppercorn powder.

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sichuan pepper powderszechuan peppercorn powder

Recipes with sichuan peppercorn powder + Add to pantry

SERVING

CALORIES

PROTEIN

0.20g

CARBS

1.4g

FAT

0.10g

FIBER

0.80g

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories7.5kcal—

Protein0.20g0%

Carbohydrates1.4g1%

Fiber0.80g3%

Sugar0g0%

Total fat0.10g0%

Saturated fat1.1g6%

Water0.20g—

MINERALS

Sodium0.40mg0%

Potassium26mg1%

Calcium20mg2%

Iron0.40mg2%

Magnesium4.0mg1%

Phosphorus6.0mg0%

Zinc0.04mg0%

Copper0.01mg1%

Manganese0.10mg4%

Selenium0.20µg0%

VITAMINS

Vitamin A0µg0%

Vitamin C0mg0%

Vitamin E0mg0%

Vitamin K0µg0%

Thiamin (B1)0mg0%

Riboflavin (B2)0.01mg1%

Niacin (B3)0.10mg1%

Vitamin B60.01mg1%

Folate (B9)2.0µg1%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup96g

1 tablespoon6g

1 teaspoon2g

1 ml0.4g

1 liter400g

1 piece50g

HEALTH BENEFITS

Why eat it.

✓Rich in antioxidants which help protect cells from damage caused by free radicals.
✓Contains the unique compound hydroxy-alpha-sanshool, responsible for its signature numbing sensation, which may have analgesic (pain-relieving) properties.
✓Traditionally used in Chinese medicine to stimulate digestion and alleviate gastrointestinal discomfort.
✓Provides essential minerals such as potassium, iron, manganese, and zinc.

COOKING TIPS

In the kitchen.

1Bloom the powder in hot oil for a few seconds at the beginning of cooking to release its aromatic compounds before adding other ingredients.
2Combine with dried chilies to create the classic Sichuan 'málà' (numbing and spicy) flavor profile, essential for dishes like Mapo Tofu and Kung Pao Chicken.
3Use sparingly at first; the numbing sensation is potent and can be overwhelming. It's easier to add more than to correct an overuse.
4Can be used as a finishing spice, sprinkled over dishes just before serving, or incorporated into dry rubs for meats, poultry, and tofu.

STORAGE

Keep it fresh.

Store in a tightly sealed, airtight container in a cool, dark, and dry place, away from direct sunlight and heat.
For optimal flavor and numbing effect, use within 6 months, as ground spices lose their potency faster than whole counterparts.

FAQ

Frequently asked questions.

Is Sichuan peppercorn powder healthy?

Yes, Sichuan peppercorn powder is healthy as it is rich in antioxidants that help protect cells from damage. It also contains essential minerals like potassium, iron, and zinc, and has been used traditionally to aid digestion.

What are the health benefits of Sichuan peppercorn powder?

Beyond its mineral content, it contains a unique compound called hydroxy-alpha-sanshool, which provides a numbing sensation and may have analgesic (pain-relieving) properties. It is also known to stimulate the digestive system and alleviate gastrointestinal discomfort.

How many calories and carbs are in Sichuan peppercorn powder?

Sichuan peppercorn powder is very low in calories, containing approximately 7.5 calories per 100g. It has only 1.4g of carbohydrates and 0.1g of fat, making it a diet-friendly way to add intense flavor to meals.

Is Sichuan peppercorn powder vegan and gluten-free?

Yes, it is naturally vegan and gluten-free. It is a plant-based spice derived from the husks of the prickly ash shrub, making it suitable for those with celiac disease or those following a plant-based diet.

Is Sichuan peppercorn powder keto-friendly?

Absolutely. Because it is extremely low in carbohydrates and used in very small quantities, it fits perfectly into a ketogenic or low-carb lifestyle without impacting blood sugar levels.

What does Sichuan peppercorn powder taste like?

It has a complex flavor profile that is citrusy, floral, and slightly woody. Unlike black pepper or chili, it isn't 'hot' in a traditional sense; instead, it produces a signature tingling, numbing sensation on the tongue.

How do you use Sichuan peppercorn powder in cooking?

It is a staple in Szechuan cuisine, used in dishes like Mapo Tofu and Kung Pao Chicken. You can use it in dry rubs for meats, stir-fries, or as a finishing sprinkle over noodles and soups to add a numbing 'mala' effect.

Can I substitute Sichuan peppercorn powder with black pepper?

Black pepper is not a recommended substitute because it lacks the unique citrus notes and numbing properties of Sichuan peppercorns. If necessary, a combination of black pepper and lemon zest can mimic the aroma, but the tingling sensation cannot be replicated.

How should I store Sichuan peppercorn powder?

Store the powder in an airtight container in a cool, dark, and dry place like a pantry. Ground spices lose their potency faster than whole peppercorns, so try to use it within six months for the best flavor and numbing effect.

Why does Sichuan peppercorn powder make my mouth feel numb?

The numbing sensation is caused by the compound hydroxy-alpha-sanshool. This molecule acts on the tongue's touch receptors rather than heat receptors, tricking the brain into feeling a vibrating or tingling sensation.

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