What is the Difference Between Szechuan Peppercorns and Black Peppercorns

The main difference between Szechuan peppercorns and black peppercorns is that Szechuan peppercorns have a tingling or numbing effect while black peppercorns have a spicy hotness.

Szechuan peppercorns belong to the genus Zanthoxylum in the family Rutaceae, which also include citrus and rue, while black peppercorns belong to the genus Piper in the family Piperaceae or pepper family. Therefore, Szechuan peppercorns are not actually a type of pepper, and they share no close relation to chilli peppers or black pepper.

Key Areas Covered

1. What are Szechuan Peppercorns 
     – Definition, Features
2. What are Black Peppercorns
     – Definition, Features
3. Difference Between Szechuan Peppercorns and Black Peppercorns
     – Comparison of Key Differences

Key Terms

Black Peppercorns, Szechuan Peppercorns 

Difference Between Szechuan Peppercorns and Black Peppercorns - Comparison Summary

What are Szechuan Peppercorns

Szechuan peppercorn is a mouth-numbing spice commonly used in the Szechuan cuisine of China. These peppercorns are produced from the husks of seeds of Zanthoxylum, a prickly ash shrub. The husks around the seeds have a pinkish-red colour. We can use them as a whole or grind them into powder. The first taste of Szechuan pepper is bitter, and then you will feel a numbing heat, followed by citrus. This tingling or numbing effect is due to the presence of hydroxy-alpha sanshool.

Szechuan Peppercorns vs Black Peppercorns

Szechuan peppercorns belong to the genus Zanthoxylum in the family Rutaceae, which also include citrus and rue. They do not belong to the pepper family and have no close relation to chillies or pepper plants.

Most recipes use Szechuan peppercorns in their roasted and ground form. You can easily prepare them at home. First, heat them in a frying pan (over medium heat) until they become fragrant. When they become cool, you can grind or crush them. Roasted and ground pepper can be saved in an airtight container for a long time. Szechuan peppercorns are mostly used in Szechuan cuisine, especially in savoury meat, poultry, and noodle dishes. Moreover, Szechuan peppercorn is one of the five ingredients in five-spice powder, which is a Chinese spice mixture containing five spices. Star anise, fennel, clove, and cinnamon are the other spices in the five-spice powder.

What are Black Peppercorns

Black peppercorns are the dried fruits of the flowering vine in the family Piperaceae. They are drupes. When fresh and fully mature, these fruits are about 5 mm (0.20 in) in diameter, dark red in colour and has a stone that contains a single pepper seed. Black pepper or black peppercorn is the cooked and dried unripe fruit that is used as a spice and a seasoning. The spiciness in black pepper is due to a chemical compound called piperine.

Compare Szechuan Peppercorns and Black Peppercorns

Black pepper is native to India, but today it is grown in most tropical regions. It is the most traded spice in the world. Vietnam, India, Brazil, China, and Sri Lanka are the top exporters of this spice. Black pepper is also the most commonly used spice in cuisine; we add it to every dish imaginable.

Difference Between Szechuan Peppercorns and Black Peppercorns

Definition

Szechuan peppercorns belong to the genus Zanthoxylum in the family Rutaceae, which also include citrus and rue, while black peppercorns belong to the genus Piper in the family Piperaceae or pepper family.

Pepper

While black pepper is a member of the pepper family, Szechuan pepper is not.

Taste

Szechuan peppercorns have a tingling or numbing effect, while black peppercorns have a spicy hotness.

Use

Szechuan peppercorns are mostly used in Szechuan cuisine, especially in savoury meat, poultry, and noodle dishes. It is also used in the five-spice powder. Black pepper, on the other hand, is used in all types of cuisine.

Conclusion

The main difference between Szechuan peppercorns and black peppercorns is that Szechuan peppercorns have a tingling or numbing effect while black peppercorns have a spicy hotness. While Szechuan peppercorns are mostly used in Szechuan cuisine, black pepper is used in all types of cuisine.

Reference:

1. Parkinson, Rhonda. “What Is Sichuan Peppercorn and How Spicy Is It?” The Spruce Eats, The Spruce Eats, 23 July 2021.
2. “Where Does Black Pepper Come from?” The Jungle, 14 Oct. 2016.

Image Courtesy:

1. “Sichuan pepper, including husks, seeds and stems” By Ragesoss – Own work (CC BY-SA 3.0) via Commons Wikimedia
2. “Plant, food, pepper, spice, produce, cuisine, seeds, paprika, aromatic, seasonings, flavor, black pepper, snack food, whole black pepper” (CC0) via Pxhere

About the Author: Hasa

Hasanthi is a seasoned content writer and editor with over 8 years of experience. Armed with a BA degree in English and a knack for digital marketing, she explores her passions for literature, history, culture, and food through her engaging and informative writing.

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