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Szechuan Peppercorn is a fragrant but mouth-numbing Chinese spice that’s used in many Szechuan dishes such as Szechuan Chicken and Dan Dan Noodles. Learn how to use, store, substitute it, and more!
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4.34 from 3 votes

Szechuan Peppercorn and Its Substitute

Szechuan Peppercorn is a fragrant but mouth-numbing Chinese spice used in many Szechuan dishes including Szechuan Chicken and Dan Dan Noodles. Learn how to use, store, substitute it, and more!
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Chinese
Keyword: Szechuan Pepper, Szechuan Peppercorn
Servings: 2 servings
Calories: 20kcal
Author: Cindy

Ingredients

Whole Szechuan Peppercorn Substitute:

  • 1 tablespoon black peppercorns whole
  • 1 tablespoon coriander seeds

Ground Szechuan Peppercorn Substitute:

  • 1 teaspoon ground black pepper
  • 1 teaspoon coriander seed powder
  • 1/4 teaspoon Lemon zest

Instructions

Whole Szechuan Peppercorn Substitute:

  • In a small bowl, combine black peppercorn and coriander seeds.

Ground Szechuan Peppercorn Substitute:

  • In a small bowl, combine ground black pepper, coriander seed powder, and lemon zest.
  • Use as directed in your recipe, or store in the fridge for up to 1 week for later use.

Notes

  • The substitute creates a similar flavor but won’t give you the numbness and umami of Szechuan peppercorns.
  • Avoid biting into whole Szechuan peppercorn the same way you would black peppercorns, as they're for flavoring only! Grounded peppercorn powder can be eaten when blended with other seasonings.
  • Serving size: 1 tablespoon of mixed black peppercorns and coriander seeds.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 98mg | Fiber: 2g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg | Net Carbs: 3g