Sichuan Pepper Seeds (red/pink)

Sichuan Pepper Seeds (red/pink)
Common name   Chinese prickly ash, Chinese pepper, Mountain pepper
Botanical name   Zanthoxylum simulans
Details   Add a unique and flavour-packed plant to your garden with Sichuan Pepper - a hardy, deciduous shrub or small tree producing the famous spice behind the tingling kick in Chinese cuisine!

These seeds grow into attractive, thorny plants with fragrant leaves, stunning red seed pods, and high culinary value. The aromatic husks (not the seeds!) are harvested in late summer and used in stir-fries, sauces, rubs, and even desserts.

Perfect for home gardeners, foodies, and permaculture lovers, Sichuan pepper thrives in many parts of Aotearoa with well-drained soil and a sunny spot.

Easy to grow from seed with a little patience – full growing guide included. Grows 2–4 metres tall, and makes a great edible hedge or feature tree.
Edible  
Perennial  
Propagate     September   October  
Price   $4.50  20 seeds
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48141_Sichuan-Pepper-Plant
48141_Sichuan-Pepper-Seeds

Propagating Sichuan pepper from seed

Totally doable in New Zealand, though it takes a bit of patience. Here’s a full guide tailored to our climate and conditions:

Propagation from Seed in New Zealand

1. Harvesting Seeds

  • Collect mature black seeds in late summer to autumn (Feb–April).

  • Choose seeds from fully split pods that have dropped their seeds naturally — they’re usually more viable.

2. Seed Prep

  • Remove husk remains and rinse seeds in cool water.

  • Soak seeds in warm water (not boiling) for 24–48 hours — this helps soften the seed coat.

  • You can also gently nick the seed coat with a nail file or sandpaper to aid germination (optional, but helpful).

3. Cold Stratification - Sichuan pepper seeds need a winter chill to break dormancy.

Method (for southern hemisphere):

  • Mix seeds with moist (not soggy) seed-raising mix or vermiculite.

  • Place in a zip-lock bag or small container.

  • Refrigerate at 4–6°C for 6–10 weeks — so if sowing in early spring, start stratifying in mid to late winter (June–August).

4. Sowing

  • After stratification, sow in pots or trays with well-drained seed-raising mix.

  • Sow just under the surface (about 5 mm deep).

  • Keep in a warm, sheltered spot (e.g., cold frame, greenhouse, or indoors on a warm windowsill).

  • Germination can take 4–12 weeks, sometimes longer — be patient!

Cultivation in NZ

Site Selection

  • Sunlight: Full sun to light dappled shade.

  • Shelter: Protect young plants from strong wind and heavy frost.

  • Soil: Well-drained, loamy soil with plenty of organic matter. Slightly acidic to neutral pH.

Watering

  • Keep soil consistently moist but not waterlogged — especially in the first 1–2 years.

  • Once established, it’s reasonably drought-tolerant.

Growth

  • It grows into a small deciduous tree or large shrub, 2–4 metres tall.

  • It may take 4–6 years to produce fruit, sometimes sooner in ideal conditions.

Other Tips

  • It has sharp thorns, so prune carefully and consider placement if kids or pets are around.

  • You’ll need male and female plants for fruiting — unless you’re lucky and get a self-fertile one (some are hermaphroditic, but it's not guaranteed).

  • Good for hedges, permaculture gardens, or as a feature plant with edible and ornamental value.

Harvest Sichuan Pepper

Signs of readiness

  • The seed pods (called husks or pericarps) turn reddish-pink or reddish-brown and start to split open naturally.

  • The black seeds inside will often drop out on their own — that’s okay, it’s the outer husk that contains the flavour and numbing compound (hydroxy-alpha-sanshool).

How to Harvest

  1. Choose a dry day, preferably after a stretch without rain — this makes drying and processing much easier.

  2. Clip entire clusters of open seed pods using secateurs or scissors.

  3. Collect into a shallow basket or bucket, avoiding bruising the husks.


How to Process - Drying

  • Spread the harvested husks in a single layer on a mesh tray or baking sheet.

  • Place in a warm, airy, and shaded spot — out of direct sunlight, as UV can degrade flavour.

  • Allow to air-dry for several days, turning occasionally until the husks are brittle and dry.

  • Use a dehydrator on low (around 40–45°C) if the weather’s damp or humid.

Separating

  • Once dry, sieve or winnow the husks to separate out:

    • The black seeds (which are gritty and flavourless — discard or compost them).

    • Twigs or stems, if present.

    • Dust or fine debris.

You want just the crisp, aromatic husks left.
February 27, 2025
April 14, 2025
Harvest
  February   March   April  
Sichuan Pepper

Sichuan Pepper

Propagation method   Sow pot / tray
Common name   Chinese prickly ash, Chinese pepper, and mala pepper
Botanical name   Zanthoxylum simulans
Family   Rutaceae
Details   A curious and attractive shrub in the rue family. Sprays of greeny-yellow flowers in spring later produce bright red berries amidst shiny aromatic leaves. Enormous thorns are produced on the old wood.
Date   July 25, 2013
Diameter   6.00
Forest layer   shrub
Height (m)   4.0
Edible  
Fruit / berries  
Perennial  
Seeds / nuts / tubers  
Shade / Sun   Full sun - Shade
Soil type   Most
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