Szechuan Pepper | whatsinit

About

What it is and where it shows up.

Szechuan pepper refers principally to the dried pericarps of Zanthoxylum bungeanum (red) and Z. armatum (green), shrubs in the Rutaceae family native to southwest China, widely used as a culinary spice and traditional herbal medicine. It is prized for its unique citrusy aroma and the characteristic tingling or numbing (má) oral sensation caused by its active compound hydroxy-α-sanshool, and is one of the key ingredients in Chinese five-spice powder.

Safety summary

The regulatory and scientific consensus.

Szechuan pepper is broadly regarded as safe for the general adult population when consumed at culinary doses; no formal Acceptable Daily Intake (ADI) has been established by major regulatory bodies, and it is not classified as a concern by IARC, FDA, or EFSA. Its active compound hydroxy-α-sanshool excites sensory neurons via potassium channel inhibition, producing a transient numbing sensation, which is physiologically innocuous at normal dietary intake. High-dose supplemental or extract use has limited human safety data, and individuals with gastrointestinal conditions or who are pregnant should exercise caution due to its traditional use as a uterine stimulant.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Permitted as a natural flavouring/spice under the Australia New Zealand Food Standards Code. No specific maximum level or restriction on culinary use.source
National Health Commission (NHC) (China)	Approved	Listed as a traditional food and herbal medicine (medicinal and food homologous plant) under China's dual food-medicine regulatory framework. Widely cultivated and consumed; Z. bungeanum and Z. armatum are both officially recognized.source
EFSA (European Food Safety Authority) (European Union)	Approved	Permitted as a natural flavouring and spice within the EU; no specific E-number assigned. EFSA has not issued a dedicated safety opinion restricting culinary use. Subject to general food safety regulations under Regulation (EC) No 178/2002.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as a spice under FSSAI regulations covering herbs, spices, and condiments. Z. armatum is commonly used in Indian and Himalayan cuisine; no specific restriction or maximum limit established.source
FDA (Food and Drug Administration) (United States)

Who should approach with care

Whose guidance would steer them away.

Pregnancy — Szechuan pepper has been used traditionally as a uterine stimulant in herbal medicine, and high-dose supplemental use may carry a theoretical risk of uterine contractions; culinary quantities are generally considered safe but supplemental extracts should be avoided.

Infants — Szechuan pepper's potent sanshool compounds excite sensory neurons and may cause choking, gastrointestinal distress, or excessive salivation responses that are inappropriate and potentially unsafe in infants.

Ibs — The volatile oils, alkaloids, and pungent sanshool compounds in Szechuan pepper may irritate a sensitive gastrointestinal tract, potentially exacerbating symptoms such as cramping, diarrhea, or bloating in individuals with irritable bowel syndrome.

Ibd — While murine studies suggest anti-inflammatory effects at specific doses, high culinary consumption of Szechuan pepper during active flares of inflammatory bowel disease (Crohn's or ulcerative colitis) may irritate inflamed mucosa; clinical data in humans are insufficient.

Research citations

The sources behind this verdict.

1PubMed. Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model, 2024. pubmed.ncbi.nlm.nih.gov
2PubMed. Pharmacological activities of Zanthoxylum L. plants and its exploitation and utilization, 2024. pmc.ncbi.nlm.nih.gov
3PubMed. Molecular basis of neurophysiological and antioxidant roles of Szechuan pepper, 2019. pubmed.ncbi.nlm.nih.gov
4PubMed. The Chemical and Genetic Characteristics of Szechuan Pepper (Zanthoxylum bungeanum and Z. armatum) Cultivars and Their Suitable Habitat, 2016. pubmed.ncbi.nlm.nih.gov
5PubMed. Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels, 2008. pmc.ncbi.nlm.nih.gov

Independently researched5 citations