Red Sichuan peppercorns have a warm, earthy flavor with a numbing (mál) sensation, a hallmark of Sichuan cuisine. They are rich in essential oils and flavonoids, which contribute to their unique taste and aroma. Widely used in spice blends, stir-fries, and hotpots, red peppercorns enhance both heat and depth in dishes. Their key chemical component, hydroxy-alpha-sanshool, stimulates the sensory nerves, creating a tingling, numbing effect that pairs well with bold, spicy flavors.
Green Sichuan peppercorns offer a more aromatic, citrusy flavor with a milder numbing sensation compared to their red counterparts. They contain sanshools and limonene, which contribute to their fresh, fragrant profile. Used in both savory and sweet dishes, green peppercorns are perfect for marinades, stir-fries, and sauces. Their vibrant taste and complex aroma elevate the flavors in Sichuan-style cuisine, balancing heat and freshness in perfect harmony.