Sichuan pepper (Zanthoxylum bungeanum / Zanthoxylum simulans)
Synopsis of Sichuan pepper
Sichuan pepper, also known as Zanthoxylum or Chinese prickly ash, is a spice derived from the dried husks of the berries of several species in the Zanthoxylum genus, most notably Zanthoxylum simulans and Zanthoxylum bungeanum. Despite the name, Sichuan pepper is not related to black pepper or chili peppers. Its defining characteristic is the tingling, numbing sensation it produces in the mouth—a result of hydroxy-alpha-sanshool, a compound that stimulates touch receptors on the tongue.
Traditionally used in Chinese cuisine, especially in the Sichuan region, this spice also carries a long-standing place in herbal medicine. Sichuan pepper is used to stimulate digestion, warm the body, improve circulation, and dispel “cold” conditions from the stomach. It possesses mild analgesic, anti-inflammatory, antimicrobial, and antioxidant properties. In traditional herbal practice, it's often used to treat abdominal pain, indigestion, diarrhea, and intestinal parasites.
Its aromatic and pungent nature makes it a common ingredient in warming or Qi-moving herbal formulas in Traditional Chinese Medicine (TCM), particularly for patterns of digestive stagnation, dampness, or cold. It is also used to reduce toothache and treat certain skin conditions when applied externally in poultices or infused oils.
Historical Use:
Sichuan pepper has been used in East Asian medicine and cuisine for over two millennia. It appears in classical Chinese medical texts such as the Shennong Bencao Jing (Divine Farmer’s Materia Medica) compiled over 2,000 years ago, where it was praised for its ability to warm the middle burner (digestive system), expel cold, and stop pain. In folk medicine, it was often combined with ginger, garlic, or star anise in warming decoctions for treating chills, poor appetite, and loose stools.
Outside of China, species of Zanthoxylum have been used by indigenous cultures around the world. In Ayurveda, Zanthoxylum alatum and related species are called Tejovati, used for digestive complaints, pain relief, and skin conditions. In Japanese Kampo medicine, sanshō (a close relative of Sichuan pepper) is included in digestive tonics and anti-parasitic formulas.
Historically, Sichuan pepper was also used in ritual and spiritual contexts. Due to its strong aroma and tingling sensation, it was thought to have protective qualities and was sometimes burned as incense or carried to ward off evil.
Sichuan pepper is used for these health conditions
Abdominal Pain (Traditional)
Acid Indigestion (Traditional)
Appetite (deficient) (Traditional)
Belching (Traditional)
Circulation (poor) (Traditional)
Colds (decongestant) (Traditional)
Colds (general) (Traditional)
Congestion (Traditional)
Congestion (bronchial) (Traditional)
Congestion (lungs) (Traditional)
Congestion (sinus) (Traditional)
Digestion (poor) (Traditional)
Fever (Traditional)
Gas and Bloating (Traditional)
Gastritis (Traditional)
Indigestion (Traditional)
Nausea and Vomiting (Traditional)
Pain (general remedies for) (Traditional)
Sinus Infection (Traditional)
Sore Throat (Traditional)
Wounds and Sores (Traditional)
Sichuan pepper is used to support these body systems
Blood (Traditional)
Circulatory System (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Immune System (Traditional)
Intestinal System (Traditional)
Liver (Traditional)
Nerves (Traditional)
Stomach (Traditional)
