Green Sichuan Pepper

Origin & Story

Zanthoxylum schinifolium
Green Sichuan pepper comes from wild-growing shrubs in the Chinese province of Sichuan and neighbouring mountain regions. Harvested while still unripe, it offers a fresher aroma than the red variety. Even in my early years as a cook I put the green grains into the grinder, and they fascinate me to this day – their lemony, fresh tingle has been a fixture in my kitchen ever since.

Highlights

Picked unripe, this pepper gives off intense citrus scents – reminiscent of lime, yuzu or grapefruit – paired with a gentle heat. The characteristic tingle on the tongue comes from hydroxy-α‑sanshool and has a numbing effect, almost like sparkling water on the palate. This sensation is heightened by bright, floral aromas that later shift into warm, spicy notes.

Quality

The berries come from naturally managed high-altitude areas and are gently sun-dried to preserve their volatile aromatics. They tend to be less intense, but aromatically clearer than red seed heads. Soft in the grinder, they release their aroma best when fresh and used sparingly.

**The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.**

Tip from Tobias Funke

I grind the green grains right before serving – that way the lemony aroma is preserved. Perfect in Thai or wok cooking to liven up pan dishes, or sprinkled over a Crêpes Suzette at the end to round off something sweet with a surprising tingle-pop.

Recommended use

• In pan dishes with Thai flavours or spicy vegetables
• In wok pans with fish, prawns or crispy chicken
• As a finish over desserts like Crêpes Suzette or vanilla ice cream
• In dressings or marinades with citrus and herbs

Recipe idea

Biang Biang Mian with green Sichuan sauce & pak choi
View recipe

Origin / Ingredients

Unripe green grains of Zanthoxylum schinifolium from wild-growing stands in Sichuan, China
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light. Reseal well after opening. To keep it fresh, I recommend refrigeration.

Awarded three stars at the Great Taste Awards, the highest rating of the world's most important food competition.