These Sichuan peppercorns are grown and harvested in the county of Hanyuan in China, specifically in the town of Qingxi, and are known for their superb quality and fragrance. In fact, these peppercorns have been used as gifts to Chinese emperors since the Sung Dynasty, earning them the name “Gongjiao”. Even today, they are produced in very limited quantities and are highly sought after.
David Yip is a chef and food consultant, who sets up and operates his own restaurants and teaches gourmet cooking. He is a regular contributor to major dailies such as The Business Times and regional online media such as the Michelin website and more. David travels frequently throughout the region researching Chinese culinary history and conducts lectures and demonstrations, particularly on heritage food.
The peppercorn has a bright red outer coat with black seeds in the centre. It is plump in appearance with an intoxicating fragrance that can be smelled from metres away. When cooked, it releases a highly addictive “mala” oil and taste.
Apart from its “mala”-giving element, this peppercorn also delivers medicinal benefits such as relieving diarrhea, arthritis, and vomiting. It is used as an insect repellent in Sichuan too.
50gm / 10gm x 5 packs