Vernacular Names & Parts Used

Sichuan Pepper Powder, botanically identified as Zanthoxylum Bungeanum, is traditionally known as Sichuan Pepper, Chinese Pepper, Fagara, and Peppercorns in various traditional and regional systems. The dried outer husks of the fruits (peppercorns) are carefully separated, cleaned, and finely powdered to preserve their natural aroma, tingling sensation, and essential oils.

Traditional Properties & Common Uses

In traditional herbal and culinary practices, Sichuan Pepper is described with Katu (pungent) rasa, Ushna virya, and Laghu–Ruksha guna, traditionally associated with digestive stimulation, aromatic formulations, and warming preparations. Classical usage highlights its role in digestive blends, carminative formulations, spice compounds, and traditional topical preparations.

Traditionally, Sichuan Pepper Powder is used in powdered spice blends, decoctions, infused oils, and compound formulations, following careful drying and grinding methods. Herbal traditions emphasize controlled usage, proper processing, and expert formulation to maintain quality and consistency.