scored 94/100
Also known as szechuan pepper, szechwan peppercorn, zanthoxylum, hua jiao
Sichuan pepper is the dried husk of the Zanthoxylum prickly-ash berry, prized for the tingling numbness of its bioactive amide hydroxy-alpha-sanshool and for aromatic, antioxidant essential oils.
0.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.
Sichuan pepper is not a true pepper or a chili but the dried reddish-brown husk (pericarp) of the berry of Zanthoxylum species, prickly-ash shrubs in the citrus family used across China, Tibet, Nepal and Japan. Its hallmark is not heat but a distinctive buzzing, numbing tingle on the lips and tongue, the basis of the mala sensation when paired with chili. That effect comes from its signature bioactive, hydroxy-alpha-sanshool, an unsaturated fatty-acid amide that activates touch-sensing nerve fibers and KCNK potassium channels to produce a paresthesia-like tingling. Detailed USDA per-100g composition is scarce for this specialty spice, but as a dried husk it is concentrated, providing on the order of 280 kcal, roughly 10 g protein, about 65 g carbohydrate, around 8 g fat and high fiber near 25 g per 100 g, with modest manganese, iron, calcium and potassium typical of dried spice husks. Beyond the sanshools, the husk is rich in a fragrant citrusy essential oil dominated by linalool, limonene and geraniol plus antioxidant flavonoids and phenolics that contribute antimicrobial and anti-inflammatory activity and traditional use as a digestive and analgesic. Used as a toasted, ground finishing spice in small pinches, Sichuan pepper adds negligible calories while delivering its unique sanshool tingle and a dose of aromatic terpene and polyphenol antioxidants.
Hydroxy-alpha-sanshool activates mechanosensitive touch fibers and blocks two-pore KCNK potassium channels, generating tingling paresthesia and a local numbing that has been studied for analgesic potential
Flavonoids and phenolic acids in the husk scavenge reactive oxygen species and reduce oxidative stress in laboratory assays
The citrusy essential oil (linalool, limonene, geraniol) and sanshool amides disrupt microbial membranes and modulate inflammatory mediators in vitro
Aromatic terpenes stimulate salivary and gastric secretion and the sanshools stimulate sensory nerves of the gut, easing bloating in traditional use
Sichuan pepper is an aromatic finishing spice with no circadian dependency, best toasted and added fresh to complete a dish.
Fasting-compatible
Culinary pinches are calorically negligible and fasting-compatible; the tingling effect is harmless and transient.
Per 100 g of the default form. Bars show how much higher or lower sichuan pepper is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Sichuan Pepper is classified as a herbs & spices. Sichuan pepper is the dried husk of the Zanthoxylum prickly-ash berry, prized for the tingling numbness of its bioactive amide hydroxy-alpha-sanshool and for aromatic, antioxidant essential oils.
Sichuan Pepper scores 94/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Manganese, Copper, Iron. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.2 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.8 g of net carbs (1.3 g total minus 0.5 g fiber).
Best any time of day. Sichuan pepper is an aromatic finishing spice with no circadian dependency, best toasted and added fresh to complete a dish.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating sichuan pepper alongside several other herbs & spices sources.
Sichuan Pepper pairs nicely with: Pair with dried chilies because the sanshool tingle plus capsaicin heat creates the classic mala combination central to Sichuan cuisine; Combine with fatty meats and oils because the sanshools and citrusy essential oils are fat-soluble and disperse through the dish; Use with citrus or ginger because their bright aromatics complement the husk's linalool and limonene notes.
Encyclopedia entries that supply the same signature nutrients sichuan pepper contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients sichuan peppercontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.