We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Culinary

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What are Brown Peppercorns?

Mary McMahon
By
Updated: May 17, 2024
Views: 9,043
Share

Brown peppercorns are the flowers of the prickly ash, dried and used as a seasoning. They are also known as Sichuan or Szechuan peppercorns, or sometimes simply Chinese pepper. As the alternate names for brown peppercorns imply, they are native to Asia, and have been used extensively in Chinese cuisine for centuries.

It can sometimes be difficult to obtain brown peppercorns, but they are a useful addition to the spice cabinet, especially for cooks who like to make Chinese food. Asian markets are an excellent source for whole and ground brown peppercorns, along with an assortment of other inexpensive and useful Asian ingredients.

Prickly ash is a bush in the genus Zanthoxylum, meaning that it is not a true pepper, since real peppercorns come from plants in the Piper genus. However, brown peppercorns resemble true peppercorns, and they have a similar flavor profile, so the confusion can be forgiven. Zanthoxylum can be found throughout Asia, producing small pods which split open to reveal an inner black seed. The dried pods are sold both whole and ground in many parts of Asia.

The black seed inside brown peppercorns is not edible, and is usually discarded. The pods themselves have a spicy, flavor which is less bitter and acrid than true pepper. They also taste somewhat lemony, and tend to make the mouth slightly numb. As some of the alternate names suggest, brown peppercorns are very popular in Szechuan cuisine. They may be used whole in pickling mixtures and rubs, or ground for inclusion in sauces and marinades.

As with most spices, brown peppercorns taste best when they are kept in a cool dry place and ground as needed. While cooks can purchase already ground brown peppercorns, the flavor will diminish over time, so unless the powder is going to be used quickly, whole peppercorns are a better choice. Both whole peppercorns and powder can be dry roasted in a pan to bring out flavor.

In the United States, brown peppercorns were briefly banned due to concerns about a disease which they carried. Known as “citrus canker,” it potentially posed a serious threat to the American citrus crop. The United States lifted the ban when pasteurization demonstrably killed the bacteria. However, this temporary ban led to widespread confusion on the part of consumers, who thought that brown peppercorns were banned because they were dangerous. This is not, in fact, the case; brown peppercorns are perfectly safe to consume.

Share
WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a WiseGeek researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Editors' Picks

Discussion Comments
Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
Share
https://www.wisegeek.net/what-are-brown-peppercorns.htm
Copy this link
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.