Si Chuan Peppercorn (Hua Jiao)

SiChuan Peppercorn is a very common spice in Indian, Chinese, Tibetan, Nepalese and Thai cuisine. The entire husk or shell surrounding the seeds is used for culinary preparations, or it can be ground down into a powdery spice.

Traditionally used to stimulate the immune system, reduce pain, boost the appetite, increase circulation, strengthen the bones, and reduce inflammation. You can also try to make your own salted duck egg with Si Chuan pepper and you will find it has a surprising mild spicy fragrance that will beat any store bought ones.

Sze Chuan Pepper
Origin: China
RM 120
Plant is about 2.5- 3 feet tall.






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