Nuva Nutrition
Sichuan Pepper Corns Without Seeds
Rs. 145.00
Unit price perSichuan Peppercorn is a small, red-brown husk, usually 4–5 mm in diameter, with its specific aroma, taste and tingling sensation. Unlike regular black or white pepper, these papercorns are not warm in traditional meanings, but create a unique, slightly numb effect on the palate, making them a signature component in Sichuan and other Chinese dishes.
The outer husk of peppercorn is the most commonly used part in cooking, as it gives a complex combination of sour, floral and light spicy notes. Internal black seeds are usually removed before use because it can provide a bitter taste that disrupts the delicate balance of spices. Once separated, husk offers a vibrant, aromatic addition to dishes, which increases everything from stir-fried to mixtures of soup and spices.
Sichuan Peppercorn is prized for its ability to elevate the taste profile, while a numb, tingling sensation is also produced that supplements the heat of chilli in traditional dishes. This unique sensory experience is often described as both aromatic and virtuous, which makes it a favourite among chefs and health enthusiasts.
Beyond its taste, Sichuan Peppercorn is given importance in traditional medicine for digestive support and general well-being, although its primary appeal remains in the kitchen. When used by restraint, they add depth, aroma and a subtle yet memorable kick that transforms simple dishes into delicious culinary experiences.
Constantly sour and cautious, Sichuan Peppercorn brings a touch of authenticity, taste and culinary adventure to any kitchen.
Nutritional Values (per 100gm)
| Nutrients | Composition |
| Energy | ~373 Kcal |
| Carbohydrate | 66.5 g |
| Protein | 9.3 g |
| Fat | 22.3 g |
| Dietary Fiber | 33.9 g |
| Calcium | 63 mg |
| Iron | 5.3 mg |
| Zinc | 4.1 mg |
| Magnesium | 182 mg |
Health Benefits
Digestive Aid: They can stimulate the digestive system, promoting the release of gastric juices and digestive enzymes.
Antioxidant Properties: Rich in antioxidants, they may help protect the body against damage from free radicals.
Immunity Booster: Sichuan pepper contains zinc, which is vital for a healthy immune system.
Pain Relief: The unique numbing sensation is due to the presence of hydroxy-alpha-sanshool, an alkamide that interacts with pain receptors.
Potential for Pain Management: They may help relieve pain by binding to pain receptors, though not as a cure.
May help with blood circulation: They contain iron, which is important for red blood cell production.
May reduce inflammation: Studies suggest they may have anti-inflammatory properties.
May help with appetite: They can stimulate appetite, which can be helpful when recovering from illness.
May help with toothaches: Traditionally used for toothache relief.
Sichuan Pepper Corns Without Seeds
Rs. 145.00
Unit price perEstimated delivery between January 23 and January 25.
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Product details
Sichuan Peppercorn is a small, red-brown husk, usually 4–5 mm in diameter, with its specific aroma, taste and tingling sensation. Unlike regular black or white pepper, these papercorns are not warm in traditional meanings, but create a unique, slightly numb effect on the palate, making them a signature component in Sichuan and other Chinese dishes.
The outer husk of peppercorn is the most commonly used part in cooking, as it gives a complex combination of sour, floral and light spicy notes. Internal black seeds are usually removed before use because it can provide a bitter taste that disrupts the delicate balance of spices. Once separated, husk offers a vibrant, aromatic addition to dishes, which increases everything from stir-fried to mixtures of soup and spices.
Sichuan Peppercorn is prized for its ability to elevate the taste profile, while a numb, tingling sensation is also produced that supplements the heat of chilli in traditional dishes. This unique sensory experience is often described as both aromatic and virtuous, which makes it a favourite among chefs and health enthusiasts.
Beyond its taste, Sichuan Peppercorn is given importance in traditional medicine for digestive support and general well-being, although its primary appeal remains in the kitchen. When used by restraint, they add depth, aroma and a subtle yet memorable kick that transforms simple dishes into delicious culinary experiences.
Constantly sour and cautious, Sichuan Peppercorn brings a touch of authenticity, taste and culinary adventure to any kitchen.
Nutritional Values (per 100gm)
| Nutrients | Composition |
| Energy | ~373 Kcal |
| Carbohydrate | 66.5 g |
| Protein | 9.3 g |
| Fat | 22.3 g |
| Dietary Fiber | 33.9 g |
| Calcium | 63 mg |
| Iron | 5.3 mg |
| Zinc | 4.1 mg |
| Magnesium | 182 mg |
Health Benefits
Digestive Aid: They can stimulate the digestive system, promoting the release of gastric juices and digestive enzymes.
Antioxidant Properties: Rich in antioxidants, they may help protect the body against damage from free radicals.
Immunity Booster: Sichuan pepper contains zinc, which is vital for a healthy immune system.
Pain Relief: The unique numbing sensation is due to the presence of hydroxy-alpha-sanshool, an alkamide that interacts with pain receptors.
Potential for Pain Management: They may help relieve pain by binding to pain receptors, though not as a cure.
May help with blood circulation: They contain iron, which is important for red blood cell production.
May reduce inflammation: Studies suggest they may have anti-inflammatory properties.
May help with appetite: They can stimulate appetite, which can be helpful when recovering from illness.
May help with toothaches: Traditionally used for toothache relief.
