Sichuan pepper

What it brings

A sparkling burst, between spice and citrus.

Origins and uses

Sichuan pepper is not a true pepper: it comes from shrubs of the genus Zanthoxylum, in the same family as citrus. Native to China, it is used in the cuisines of Sichuan, Tibet, Bhutan and Japan. The pericarp, the dried husk of the fruit, is kept, without its bitter seeds. Its sanshools cause a characteristic tingling, almost numbing sensation, and it leaves a lemony aftertaste.

In perfumery, its smell is citrusy and floral, reminiscent of grapefruit and lemongrass, with a sparkling impression of freshness. It sits at the top, where it brings liveliness to woody, spicy or fresh compositions.

In our catalogue, Sichuan pepper opens Journey Man by Amouage, with bergamot, cardamom and bitter orange, before a heart of incense and tobacco.