Green Sichuan peppercorns

Item

Detail

Product name

Green Sichuan Pepper / Qing Huajiao

Botanical name

Zanthoxylum armatum DC. (Rutaceae); also Z. schinifolium

Main cultivar

Jiuye-qing, Tengjiao; Jiangjin (Chongqing), Sichuan, Yunnan

Origin

China

Part used

Dried ripe fruit (whole / opened pericarp)

Appearance

Green to yellow-green, oily-glossy, with strong fresh numbing aroma

Main use

Culinary spice — Sichuan cuisine, hotpot, braising; greener, fresher aroma vs red pepper

Shelf life

≈ 12 months (sealed, cool & dry); fresh green pepper needs cold-chain

Parameter

Grade 1

Grade 2

Volatile oil (dry)

≥ 5.0 mL/100 g

≥ 4.5 mL/100 g

Moisture

≤ 12.0%

≤ 12.0%

Opened (开口) pepper

natural crack rate ≥ 90%

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Check

Criterion

Colour

Bright green & oily (top) > yellow-green > brownish (old/over-dried)

Opening rate

Higher natural crack rate = better; unopened lowers grade

Numbing strength

Higher alkylamide content / numbing grade = better (Hanyuan ≥ grade 4)

Seeds & foreign matter

Fewer seeds, stalks & impurities = better; "seedless"commands premium

Dryness

Crisp, moisture ≤ 12%; damp → mould / aroma loss

Packing

Spec

Notes

Woven / jute bags

25 kg / 50 kg

With PE inner liner (moisture protection)

Small packs

Alu-plastic composite / PE film (≥0.18 mm) bag + carton

Retail

Fresh green pepper

Vacuum 350 g/bag × 60 bags/carton

Cold-chain (GH/T 1515-2026)

Retail pouches

100–500 g

Sealed, vacuum optional

Container

Approx. load

Note

20ft (20GP)

6–10 MT

Voluminous & light ; confirm by stow check

40ft (40GP)

12–20 MT

Estimated