B  Sichuan Pepper: The Soul of Sichuan Cuisine​

As a national Geographical Indication Product of China, Sichuan Pepper is the core of Sichuan cuisine's "numbing, spicy, fresh and fragrant" flavor. Relying on the unique environment of the Sichuan Basin, it develops a unique mellow numbing aroma, making it a high-quality raw material for global catering and food processing.​

1. High-Quality Growth Environment​

High-quality production areas are concentrated in Hanyuan, Maoxian, Jinyang and other places:​

• Climate: Subtropical monsoon climate, with an average annual temperature of 15-18℃, frost-free period of 280-320 days, and day-night temperature difference of 8-12℃, which helps accumulate aromatic substances;​

• Soil: Mountain purple soil at an altitude of 800-1500 meters, rich in calcium, phosphorus and potassium, with good air permeability and fertilizer retention, ensuring plump particles and bright color of peppers;​

• Cultivation: Adopting the "understory intercropping" mode, combined with mountain spring irrigation, to achieve no pesticide residues, and the quality complies with international standards such as EU EC 178/2002 and US FDA.​

2. Unique Taste Characteristics​

The core advantage is "numbing but not bitter, fragrant but not dry":​

• Mellow numbing taste: Contains the unique component hydroxy-α-sanshool, with moderate numbing taste (lasting 30-60 seconds), which can promote saliva secretion and appetizing without irritation;​

• Rich aroma: The compound aroma of fruity and woody scent is smelled immediately after opening the bag; the aroma is easy to release after high-temperature cooking, with high recognition of Sichuan flavor;​

• Sweet aftertaste: There is a slight sweet aftertaste after the numbing aroma, which can remove fishy smell, enhance aroma and balance greasiness, making the flavor more layered.​

3. Main Types and Applicable Scenarios​

• Hanyuan Red Pepper (Tribute Pepper): Large particles (4-6mm), bright red color, strong numbing aroma with fruity flavor, suitable for high-end catering and premium sauces;​

• Maoxian Green Pepper (Tengjiao): Green color, fresh numbing aroma with lemon scent, suitable for making Tengjiao dishes and Tengjiao oil/sauce;​

• Jinyang Green-Red Pepper (Mixed Type): Balanced numbing aroma, cost-effective, meeting the bulk procurement needs of food processing and catering chains.​

4. Quality Assurance​

Directly sourced from core production areas, processed through the standardized process of "manual sorting - low-temperature drying - sealed storage": moisture content controlled at 10%-12% (shelf life over 18 months), impurity ≤0.5%, breakage rate ≤3%, each batch passes pesticide residue and heavy metal testing, with stable and reliable quality.