Red Sichuan Pepper(Zanthoxylum Bungeanum)

The Sichuan pepper is a shrub that bears the delicious Sichuan pepper. The peppers are used widely all over the world for their unique and spicy aroma! Sichuan pepper plants are very cold tolerant.

When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn. The red sichuan pepper is spicier than the green but it doesn't have a strong numbing effects like the green does.

Despite its name, Sichuan pepper is not closely related to either black pepper or chili pepper. It belongs to the global genus Zanthoxylum in the family Rutaceae, which includes citrus and rue. Plant is 3 years.

Plant Care

• Soil: Prefers well-drained soil with a pH around 5.5 to 7.0.
• Watering: Requires moderate watering, ensuring the soil does not become waterlogged.
• Temperature: Grows best in temperatures between 15°C and 25°C.
• Light: Full sun to partial shade.
• Fertilising: Use a balanced NPK fertilizer like 10-10-10 in the spring.
• Pruning: Prune in late winter to remove dead branches and to shape the plant.
• Mulching: Apply mulch to maintain soil moisture and suppress weeds.
  Pest Control: Check for aphids and other common pests, treating them as necessary.
• Flowering and Fruiting: Flowers in spring followed by the production of aromatic peppercorns.
• Potting: Can be container-grown with adequate drainage.
• Feeding Regime: Annual spring application of balanced NPK fertilizer supports growth and fruiting.