四川山椒
Hoa tiêu Tứ Xuyên
Zanthoxylum piperitum / Zanthoxylum simulans
Sichuan peppercorn, Sansho, Hua jiao
Low skin sensitization risk.
The essential oil does not cause numbing pungency, hydroxy-alpha-sanshool (the numbing agent) does not steam-distill.
No clear pregnancy data, avoid use.
| (+)-Limonene | 20.0 – 35.0 % |
| Geranyl acetate | 8.0 – 18.0 % |
| β-Myrcene | 5.0 – 12.0 % |
| Linalool | 3.0 – 10.0 % |
| Citronellal | 2.0 – 8.0 % |
Zanthoxylum piperitum (Japanese, called sansho) and Zanthoxylum simulans (Chinese, called hua jiao) are the two main species for Sichuan pepper.
Same family Rutaceae as citrus, not the same family as black pepper. Sichuan peppercorns are the signature ingredient of Sichuan cuisine.
Main production: China (Sichuan), Japan, Korea.
Distinctive citrus-spicy aroma, markedly different from black pepper. A niche oil in perfumery.