Sichuan Peppercorn Paste


Preparation info

    • Difficulty


Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

Created in Sichuan, this simple paste is often referred to as a “secret ingredient.” It is not at all secret, but it is definitely a fine addition to recipes, blending with and enhancing other ingredients. Consequently its fame and use have spread beyond Sichuan.


  • 1 tablespoon Sichuan peppercorns
  • 3 tablespoons peeled and minced fresh ginger


In a small bowl, preferably stainless steel, place all of the ingredients and crush to a coarse paste with the handle of a cleaver. Or, use a mortar and pestle. Store in a tightly covered container in the refrigerator for up to 3 days.