SGD $18.90

50gm / 10gm x 5 packs


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.

Handpicked by Chef David Yip

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.

Product Character

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

Shelf life
December 2018

Cooking methods

Mapo Tofu with Sichuan Peppercorn

Tofu250 gm
Pork or beef100 gm, minced
Sichuan peppercorn¼ tsp
Spring onion2 stalks


Oil3 tbsp
Preserved bean paste2 tbsp
老干妈 chilli sauce1 tbsp
Garlic½ tbsp, minced
Ginger¼ tbsp, minced
Meat broth1 cup
Sugar1 tsp
Salta dash
Light soy sauce2 tsp
Dark soy sauce¼ tsp
Black vinegar¼ tsp
Potato starch¼ cup


  1. Pan-fry Sichuan peppercorn in a clean pan until it is slightly fragrant. Grind it into powder.
  2. Cube tofu and steam for 3 minutes. Drain off excess water.
  3. Stir-fry minced meat with oil and peppercorn. Season with a dash of light soy sauce. Fry till liquid is all evaporated. Dish out and set aside.
  4. Heat oil and fry preserved bean paste and老干妈 chilli sauce at low/medium heat for 2 minutes.
  5. Add minced garlic and ginger and cook for another one minute. Add meat broth and simmer for 2 minutes.
  6. Add tofu, sugar and salt. Simmer until liquid thickens.
  7. Season it with black vinegar, and light and dark soy sauce.
  8. Thicken with potato starch. Add minced meat, toss carefully.
  9. Sprinkle with spring onion and serve.


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