HAIDILAO Chinese Peppercorn (Red) features premium "Da Hong Pao" peppercorns, widely considered the highest grade of Sichuan peppercorns. Known for their vibrant dark red color and large, open seed pods, these peppercorns deliver the signature numbing and tingling "má" sensation that defines authentic Sichuan cuisine. They possess a complex, woodsy, and citrusy aroma that is more aromatic and floral than the green variety.
Aromatic Oil: Sizzle whole peppercorns in hot oil at the beginning of cooking to infuse your base with a numbing fragrance. Be careful not to burn them, as they can become bitter.
Hot Pot & Stews: Add whole peppercorns directly to your hot pot soup base or slow-cooked stews for a deep, layered spice profile.
Finishing Powder: Lightly toast the peppercorns in a dry pan until fragrant, then grind them into a fine powder. Sprinkle over noodles, mapo tofu, or fried dishes just before serving.
Marinades: Use crushed peppercorns in dry rubs for grilled meats or BBQ to add depth and a unique tingling finish.
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