Vernacular Names & Parts Used

Sichuan Pepper Whole, botanically identified as Zanthoxylum Piperitum, is traditionally known as Sichuan Pepper, Szechuan Peppercorns, Timur, Tomar, Trifla, and Chinese Prickly Ash across Ayurvedic, Unani, and regional traditions. This grade contains the complete dried peppercorns along with their natural seeds, retaining the full aromatic profile and pungent potency of the fruit.

Ayurvedic Properties & Common Uses

In Ayurveda, Sichuan Pepper (Tomar / Trifla) is described as possessing Katu (pungent) and Tikta (bitter) rasa, with Ushna virya, traditionally associated with Vata-Kapha balancing properties. Classical references highlight its use for digestive stimulation, carminative action, appetite enhancement, and inclusion in warming herbal-spice formulations.

Sichuan Pepper Whole is widely used as a raw material for Ayurvedic pharmaceutical preparations, traditional spice blends, digestive formulations, and herbal industries. Due to its strong aromatic and pungent nature, controlled usage, proper processing, and expert guidance are recommended for effective application.