Derived Products
Mala Sauce
Raw Materials
Sichuan Pepper
Last Updated
2026-06-04
Key takeaways for search and sourcing teams
- Dried Sichuan Pepper market coverage spans 13 countries.
- 57 exporter companies and 43 importer companies are indexed in the global supply chain intelligence network for this product.
- 62 supplier-linked transactions are summarized across the top 7 countries.
- 0 premium suppliers and 0 catalog items are currently listed.
- Wholesale sample entries: 0; farmgate sample entries: 0.
- Page data last updated on 2026-06-04.
Global Supplier Transactions, Export Activity, and Price Benchmarks for Dried Sichuan Pepper
Analyze 62 supplier-linked transactions across the top 7 countries, with monthly unit-price benchmarks to track export competitiveness and sourcing risk for Dried Sichuan Pepper.
Dried Sichuan Pepper Country YoY Change in Supplier Transactions and Export Momentum
Compare positive and negative YoY shifts in Dried Sichuan Pepper to identify accelerating supplier markets and weakening export corridors.
Top YoY shifts for Dried Sichuan Pepper: Thailand (+10.5%), China (-4.9%).
Dried Sichuan Pepper Country-Level Supplier Transaction and Unit Price Summary
As of 2025-07, benchmark Dried Sichuan Pepper country transaction counts with monthly unit price and volume to prioritize supplier and export markets.
In 2025-12, countries with visible Dried Sichuan Pepper transaction unit prices: China (5.11 USD / kg), Hong Kong (2.31 USD / kg).
| Country | YoY Change | Transaction Count | 2025-07 | 2025-08 | 2025-09 | 2025-10 | 2025-11 | 2025-12 | 2026-01 | 2026-02 | 2026-03 | 2026-04 | 2026-05 | 2026-06 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| China | -4.9% | 52 | 6.99 USD / kg (2,580 kg) | 4.14 USD / kg (1,443 kg) | 3.64 USD / kg (35,173.78 kg) | 4.41 USD / kg (62,500.5 kg) | 11.62 USD / kg (559.05 kg) | 5.11 USD / kg (50,450.48 kg) | ||||||
| Indonesia | - | 2 | - (-) | - (-) | - (-) | - (-) | - (-) | - (-) | ||||||
| Hong Kong | - | 1 | - (-) | - (-) | - (-) | - (-) | - (-) | 2.31 USD / kg (13,950 kg) | ||||||
| Turkiye | - | 3 | - (-) | - (-) | 2.92 USD / kg (-) | 2.92 USD / kg (43.2 kg) | 3.45 USD / kg (1,018.08 kg) | - (-) | ||||||
| Peru | - | 1 | - (-) | - (-) | - (-) | - (-) | 10.80 USD / kg (840 kg) | - (-) | ||||||
| Singapore | - | 2 | - (-) | - (-) | 52.66 USD / kg (40 kg) | - (-) | - (-) | - (-) | ||||||
| Thailand | +10.5% | 1 | - (-) | - (-) | 13.82 USD / kg (1,000 kg) | - (-) | - (-) | - (-) |
Dried Sichuan Pepper Global Supply Chain Coverage
100 companies
57 exporters and 43 importers are mapped for Dried Sichuan Pepper.
Exporters and importers can use Tridge Supply Chain Intelligence company profiles and analytics to identify counterparties for Dried Sichuan Pepper, benchmark reach, and prioritize outreach by market.
Dried Sichuan Pepper Export Supplier Intelligence, Trade Flows, and Price Signals
57 exporter companies are mapped in Tridge Supply Chain Intelligence for Dried Sichuan Pepper. Exporters and importers can use company profiles and analytics to evaluate supplier coverage, trading activity, and route opportunities.
Dried Sichuan Pepper Top Exporters and Supplier Profiles
Review leading exporter profiles while benchmarking against 57 total exporter companies in the Dried Sichuan Pepper supply chain intelligence network. Exporters and importers can unlock company profiles and analytics to qualify partners faster.
(China)
Latest Export Transaction: 2025-10-15
Recently Export Partner Companies: 1
Employee Size: 11 - 50 Employees
Sales Revenue: USD 5M - 10M
Industries: Others
Value Chain Roles: Trade
Exporting Countries: United States, Vietnam
Supplying Products: Dried Sichuan Pepper, Lavender Oil, Dried Rice Noodles +1
(Nepal)
Latest Export Transaction: 2026-03-25
Recently Export Partner Companies: 1
Industries: Crop ProductionFood Manufacturing
Value Chain Roles: Farming / Production / Processing / PackingTrade
Exporting Countries: India
Supplying Products: Dried Sichuan Pepper, Sichuan Pepper, Dried Basil Seeds +1
(China)
Latest Export Transaction: 2025-09-15
Employee Size: 1 - 10 Employees
Industries: Food WholesalersOthers
Value Chain Roles: Distribution / WholesaleTrade
Exporting Countries: United States
Supplying Products: Dried Sichuan Pepper, Rice Vinegar, Seasoned Rice Vinegar
(Vietnam)
Latest Export Transaction: 2026-05-04
Employee Size: Over 1000 Employees
Sales Revenue: USD 50M - 100M
Industries: Crop ProductionFood ManufacturingOthers
Value Chain Roles: Farming / Production / Processing / PackingFood Manufacturing
Exporting Countries: France, United States, Vietnam
Supplying Products: Dried Sichuan Pepper, Black Pepper, Dried Chili Pepper +5
(Peru)
Latest Export Transaction: 2025-11-19
Recently Export Partner Companies: 2
Employee Size: 11 - 50 Employees
Sales Revenue: USD 1M - 5M
Industries: Others
Value Chain Roles: Trade
Exporting Countries: Japan, Netherlands, China, Germany
Supplying Products: Dried Sichuan Pepper, Sichuan Pepper, Dried Amaranth Leaves +5
(Nepal)
Latest Export Transaction: 2026-05-04
Recently Export Partner Companies: 1
Industries: Beverage ManufacturingFood Manufacturing
Value Chain Roles: Food ManufacturingTrade
Exporting Countries: India
Supplying Products: Dried Sichuan Pepper, Sichuan Pepper, Fresh Japanese Spikenard +1
Dried Sichuan Pepper Global Exporter Coverage
57 companies
Exporter company count is a key signal for Dried Sichuan Pepper supply depth and sourcing optionality.
Use Supply Chain Intelligence analytics to narrow Dried Sichuan Pepper opportunities by country, product, and value-chain role, then open company profiles to validate fit.
Dried Sichuan Pepper Import Buyer Intelligence, Demand Signals, and Price Benchmarks
43 importer companies are mapped for Dried Sichuan Pepper demand intelligence. Use Supply Chain Intelligence company profiles and analytics to prioritize buyers, distributors, and downstream demand partners by market.
Dried Sichuan Pepper Top Buyers, Importers, and Demand Partners
Review leading buyer profiles and compare them against 43 total importer companies tracked for Dried Sichuan Pepper. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to evaluate buyer quality and demand concentration.
(United States)
Latest Import Transaction: 2025-10-15
Recently Import Partner Companies: 1
Industries: Food Wholesalers
Value Chain Roles: -
(United States)
Latest Import Transaction: 2026-01-08
Recently Import Partner Companies: 1
Industries: Food Wholesalers
Value Chain Roles: -
(United States)
Latest Import Transaction: 2025-12-18
Recently Import Partner Companies: 1
Industries: Others
Value Chain Roles: -
(India)
Latest Import Transaction: 2026-05-04
Recently Import Partner Companies: 1
Industries: Food WholesalersOthers
Value Chain Roles: -
(India)
Latest Import Transaction: 2026-02-02
Recently Import Partner Companies: 1
Industries: Food Wholesalers
Value Chain Roles: -
(United States)
Latest Import Transaction: 2026-05-04
Industries: Others
Value Chain Roles: -
Global Importer Coverage
43 companies
Importer company count highlights the current depth of demand-side visibility for Dried Sichuan Pepper.
Use Supply Chain Intelligence analytics and company profiles to identify active Dried Sichuan Pepper buyers, compare partner density by country, and refine GTM priorities.
Classification
Product TypeRaw Material
Product FormDried
Industry PositionPrimary Agricultural Product
Raw Material
Commodity GroupSpices (aromatic peppercorn-like pericarps)
Scientific NameZanthoxylum bungeanum Maxim. (also traded in some supply chains as Zanthoxylum armatum DC. for green/himalayan variants)
PerishabilityLow (dried, low-moisture spice; quality loss is primarily aroma oxidation and moisture uptake rather than rapid spoilage)
Growing Conditions
- Temperate biome cultivation for core commercial species (Zanthoxylum spp.)
- Typically grown as a shrub/tree crop in hilly or mountainous agro-ecologies within its native range
Main VarietiesRed hua jiao (hong huajiao), Green hua jiao (qing huajiao)
Consumption Forms
- Whole dried husks used in stir-fries, hot pot, and braises
- Ground spice used in dry rubs and seasoning blends
- Infused into oils, sauces, and chili-oil products
Grading Factors
- Foreign matter limits (stems, thorns, stones, dust)
- Seed removal rate (low seed carryover)
- Moisture condition (dry, free of mould off-notes)
- Aroma and numbing intensity (species/lot dependent)
- Color uniformity and husk integrity (low breakage)
Market
Dried Sichuan pepper (hua jiao) is a globally traded spice made from the dried pericarp of Zanthoxylum fruits, valued for its citrus aroma and characteristic numbing (málà) sensation. Commercial production and primary processing are concentrated in China, with major cultivation across provinces including Sichuan, Shaanxi, Gansu, Yunnan, Guizhou, and nearby belts. Related Zanthoxylum-derived products (e.g., Himalayan/Nepalese timur) exist in South Asia but are not perfect substitutes in flavor and chemistry. In customs statistics, shipments are often aggregated within broad spice headings (commonly HS 0910.99 “other spices”), which can limit product-specific trade transparency and elevates the role of buyer specifications and supplier qualification.
Major Producing Countries
- ChinaCore commercial origin; widely cultivated across multiple provinces, with large production areas reported in Sichuan and major belts including Shaanxi, Gansu, Yunnan, and Guizhou; typical harvest window reported around Aug–Oct for Z. bungeanum.
- NepalProduces related Zanthoxylum spices (often marketed as timur/Nepalese pepper, commonly Z. armatum) with documented crude trade and essential oil export activity; partially overlapping end-uses but distinct from Chinese hua jiao supply.
- IndiaNative range includes Himalayan and northeastern regions for Zanthoxylum species used as aromatic spices; supply is typically smallholder and/or wild-collection oriented in parts of the range (product overlap varies by species).
Major Exporting Countries
- ChinaPrimary origin for hua jiao in international trade; flows may be reported under aggregated spice categories rather than a dedicated Sichuan-pepper line item.
Supply Calendar
- China (Sichuan–Shaanxi–Gansu production belt and adjacent provinces):Aug, Sep, OctHarvest for Z. bungeanum commonly reported in late summer to early autumn; drying and cleaning are critical to manage mould/mycotoxin risks in low-moisture spices.
Specification
Major VarietiesRed Sichuan pepper (commonly Zanthoxylum bungeanum; 红花椒 / hong huajiao), Green Sichuan pepper (often traded from Zanthoxylum armatum in some supply chains; 青花椒 / qing huajiao)
Physical Attributes
- Dried, opened aromatic pericarps (husks); black seeds are typically removed because they are bitter and reduce grade
- Signature tingling/numbing mouthfeel associated with sanshool-type alkamides and a citrus-forward aroma profile
- Color and husk integrity (low breakage, low stem/thorn/seed carryover) are common quality cues in trade
Compositional Metrics
- Moisture management is central for safety and stability in low-moisture spices (excess moisture increases mould/mycotoxin risk)
- Aroma intensity is linked to volatile oil content retention; oxidation and prolonged storage reduce potency
- Numbing intensity is associated with hydroxy-α-sanshool and related alkamides (species and processing dependent)
Packaging
- Moisture-barrier inner liners (e.g., sealed bags) within cartons/sacks are common for bulk export to prevent moisture uptake during transit
- Retail/premium channels may use vacuum-sealed or inert-gas-flushed packs to slow oxidation and preserve aroma (practice varies by supplier)
- Clear foreign-matter and cleanliness specifications are commonly negotiated in contracts due to low-moisture contamination risks
ProcessingTypical post-harvest flow: harvest → seed/stem/thorn removal → drying (sun or mechanical) → cleaning/sieving/sorting → optional microbial reduction treatment → packingGrinding increases surface area and accelerates aroma loss; many buyers specify whole husks for freshness and mill closer to use
Supply Chain
Value Chain
- Harvest (thorny shrub/tree fruit) → drying (sun/mechanical) → seed removal and cleaning → grading/sorting → microbial reduction treatment where used → packaging (moisture barrier) → export distribution → downstream packing/blending/retail
Demand Drivers
- Global growth in Sichuan cuisine and málà-flavor applications (hot pot, dry rubs, chili oils, seasoning blends)
- Premium culinary demand for strong aroma/numbing intensity, driving differentiation by origin, species, and processing freshness
- Industrial demand from spice blenders and condiment manufacturers that require consistent cleanliness and food-safety controls
Temperature
- Treated as a low-moisture food: keep cool and dry; prevent moisture condensation during storage and transport
- Processing environments commonly emphasize dry-cleaning and moisture control because water increases the probability of pathogen persistence in dry facilities
Risks
Food Safety And Regulatory Compliance HighAs a low-moisture spice, dried Sichuan pepper can carry microbiological hazards (notably Salmonella) and chemical/physical contaminants (e.g., pesticide residues, heavy metals, mycotoxins, extraneous matter). Import-market enforcement and heightened testing can trigger detentions, recalls, or supplier delistings that rapidly disrupt trade flows and brand access to premium channels.Use validated supplier GAP/GMP programs, apply microbial reduction treatments where appropriate, implement routine pathogen and residue testing, and align specifications with Codex hygiene guidance and importer requirements.
Mycotoxins And Moisture MediumHarvest and drying conditions (including rainy-season events during late-summer/early-autumn harvest windows) can slow drying and increase mould growth, elevating mycotoxin risk and driving rejections or quality downgrades in storage and transit.Control drying yards and drying time, avoid ground-contact drying, target safe moisture levels before storage, and maintain dry, ventilated transport to prevent condensation.
Supply Concentration MediumCommercial hua jiao supply is concentrated in a limited set of Chinese provinces and production belts; localized climate shocks, pest/disease events, or domestic policy/market shifts can tighten export availability and raise volatility for importers reliant on single-origin sourcing.Qualify multiple Chinese origin belts and suppliers; where product specs allow, develop secondary supply options for related Zanthoxylum products while managing sensory/spec differences.
Quality Integrity MediumQuality disputes can arise from species substitution (different Zanthoxylum spp.), excess seeds/stems/thorns, foreign matter, and inconsistent aroma/numbing intensity, especially when product is purchased through aggregated spice channels.Specify species/chemotype where possible, set measurable cleanliness limits, require COAs, and use periodic authenticity/foreign-matter verification (including microscopy or DNA-based checks where available).
Sustainability
- Post-harvest drying and storage practices (and associated energy use for mechanical drying) influence mould/mycotoxin outcomes and loss rates
- Packaging waste and the need for high-barrier materials to protect aroma and prevent moisture uptake
- Biodiversity and land-management considerations where Zanthoxylum is sourced from mixed agroforestry or wild-collection systems in parts of its range
Labor & Social
- Smallholder and seasonal labor reliance for harvest and manual cleaning/seed removal steps; buyer audits increasingly focus on traceability and working conditions
- Wild-collection and community/land-access dynamics in some Himalayan supply chains for related Zanthoxylum spices, affecting benefit-sharing and supply reliability
FAQ
What exactly is dried Sichuan pepper made from?It is made from the dried fruit pericarp (husk) of Zanthoxylum species (commonly Z. bungeanum for red hua jiao). The bitter black seeds are typically removed during processing, and the aromatic husks are traded whole or ground as a spice.
What is the biggest trade-disrupting risk for this product?Food-safety and regulatory compliance is the biggest risk: low-moisture spices can still carry hazards like Salmonella and can be rejected for chemical contaminants or foreign matter. If a buyer or regulator increases testing or issues detentions/recalls, shipments can be disrupted quickly and suppliers can lose market access.
When is the main harvest window in the primary producing region?For Zanthoxylum bungeanum in China, harvest is commonly reported in late summer to early autumn (around August to October), followed by drying, cleaning, and grading before export or downstream blending.
Sources
Dried Sichuan Pepper Country Coverage for Suppliers, Export Flows, and Prices
Explore country-level Dried Sichuan Pepper market pages for supplier coverage, trade flows, and price benchmarks.
All country market pages: United States, Vietnam, China, India, Peru, South Korea, Uzbekistan, Hong Kong, Indonesia, Japan, Singapore, Thailand, Turkiye
Related Dried Sichuan Pepper Product Categories
Browse parent, sub, derived, and raw-material product market pages related to Dried Sichuan Pepper.
Derived products: Mala Sauce
Raw materials: Sichuan Pepper
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