HAIDILAO Red Sichuan Pepper Corn 500g 海底撈红花椒

€8.99

HAIDILAO Red Sichuan Pepper Corn (500g / 海底撈红花椒) is a premium, restaurant-grade bulk spice sourced to bring the authentic, mouth-numbing magic of Sichuan cuisine directly into your kitchen. Often featuring high-grade "Da Hong Pao" (Big Red Robe) peppercorns, this substantial 500g bulk pack is selected by the world-famous Haidilao hot pot chain for its intense quality. These peppercorns deliver a complex, woody, and citrusy aroma paired with a highly potent tingling sensation (má), making them an absolute necessity for authentic hot pots, dry pots, and traditional Sichuan stir-fries.

Premium "Da Hong Pao" Selection: Known for its rich, deep crimson colour, large open seed hulls, and minimum debris, preserving maximum flavour oils.
Signature Numbing Sensation: Delivers a powerful, tongue-vibrating tactile sensation (má) that defines the foundational flavour of authentic Sichuan dishes.
Intense Citrus & Floral Aroma: Possesses a highly complex, woodsy aroma with strong citrus top notes, offering a warmer and more robust fragrance profile than its green peppercorn counterpart.

更多信息
Code:	SZECHU06
原产国	中国
How to use?	Hot Pot Broth & Chili Oils: Fry them whole in warm vegetable oil alongside dry chilies and garlic to build a fiercely aromatic, custom hot pot base or home-brewed chili crisp. Mala Xiang Guo (Spicy Dry Pot): Toss whole into smoking-hot woks to deeply fragrance the frying oil before adding meats, seafood, and vegetables. Classic Sizzling Finishes: Grind into a fine powder and dust over fresh Mapo Tofu or Sichuan Boiled Beef (Shui Zhu Yu) right before ladling sizzling oil over the top to unleash the aromatics. Homemade Sichuan Pepper Salt: Toast gently with sea salt in a dry wok, then grind to create a premium dipping salt for crispy fried chicken, squid, or tofu.
Ingredients	100% Dried Red Sichuan Peppercorns
Barcode	NA

Taste & Sensations

Is red Sichuan pepper spicy hot like chilli peppers?
No. Sichuan peppercorns do not contain capsaicin, meaning they do not produce "chilli burn" heat. Instead, they contain alpha-hydroxy-sanshool, a molecule that stimulates touch receptors on the tongue, creating a unique vibrating or numbing sensation.
What is the difference between Red and Green Sichuan Peppercorns?
Red peppercorns (Hong Hua Jiao) are harvested fully ripe, yielding a deep, woodsy, and earthier warm fragrance ideal for red meats, stews, and heavy broths. Green peppercorns (Qing Hua Jiao) are harvested early, offering a sharper, brighter, citrusy, and leafy-floral aroma that shines in seafood, poultry, and cold dressings.

Prep & Techniques

Should I eat the whole peppercorn when cooked?
While they are edible, biting into a whole peppercorn can cause a sudden, overwhelmingly intense burst of numbness. Most chefs prefer to simmer them whole to extract the flavour and skim them out, or grind them into a powder so they blend smoothly into the dish.
How do I maximise the numbing strength?
Gently dry-toast the peppercorns in a completely dry wok over low heat for 1 to 2 minutes until they become intensely fragrant and brittle. Grinding them immediately after toasting unlocks the maximum potential of their aromatic oils.

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