Sichuan Pepper (Zanthoxylum spp.)

Sichuan pepper is a deciduous shrub or small tree, known for its vibrant red seed husks that deliver the distinctive tingling and numbing spice used in many Asian cuisines. Native to temperate parts of Asia, it thrives in New Zealand conditions — especially in sunny, well-drained locations across the upper North Island and sheltered parts of the South Island.

Botanical Features

  • Height/Spread: Typically grows 2–4 metres tall and wide, forming a rounded shape.

  • Leaves: Bright green, pinnate, with a citrus-like aroma when crushed.

  • Thorns: Sharp spines along stems — good for hedging and wildlife deterrent.

  • Flowers: Small, yellow-green clusters in spring.

  • Fruit: Reddish capsules that split open in late summer to autumn, revealing black seeds.

It’s often dioecious (separate male and female plants), though some self-fertile varieties exist.

Propagation from Seed

  1. Harvest ripe seeds from split pods in late summer (Feb–Apr).

  2. Soak seeds in warm water for 1–2 days.

  3. Cold stratify in damp sand or vermiculite in the fridge for 6–10 weeks (June–Aug).

  4. Sow in seed-raising mix in early spring (Sept–Oct), cover lightly, and keep warm and moist.

  5. Germination may take 4–12+ weeks. Be patient!

Cultivation Tips

  • Climate: Prefers temperate to sub-tropical zones. Tolerates light frost once established.

  • Soil: Well-drained, loamy soil enriched with compost or organic matter.

  • Sun: Full sun to partial shade.

  • Water: Moderate watering — keep moist when young, drought-tolerant when mature.

  • Pruning: Light prune for shape and access; wear gloves due to thorns.

  • Spacing: Allow 2–3 metres between plants for airflow and growth.

Takes 3–5 years to begin fruiting under good conditions.

Uses and Benefits

  • Culinary: The dried husks add citrusy, floral heat to stir-fries, sauces, and spice mixes like Chinese five-spice.

  • Medicinal: Traditionally used to aid digestion and circulation, with mild antimicrobial properties.

  • Aromatic: Leaves and husks have a lovely scent — can be used in potpourri or as natural insect deterrents.

  • Pollinator-friendly: Flowers attract beneficial insects.

  • Edible landscaping: Beautiful and productive in one!

Sichuan Pepper in a Forest Garden

Sichuan pepper is an excellent mid-storey or edge plant in a forest garden design:

  • Works well beneath lightly spaced canopy trees like feijoa or chestnut.

  • Acts as a living barrier due to its thorny stems — great along borders or chicken runs.

  • Attracts pollinators and deters browsing animals (rabbits, possums).

  • Pairs well with nitrogen-fixers like tagasaste or clover nearby, to support soil health.

  • The aromatic mulch and litter layer helps repel pests and builds diversity.

In permaculture terms, it contributes to food, medicine, ecosystem balance, and natural pest control — all in one plant.

 2 pictures - click to enlarge

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

 Related

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 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
Watch How to grow Only 8 in stock   Order