Sichuan pepper

Sichuan pepper (Zanthoxylum simulans or Z. bungeanum) is a spice native to China, belonging to the Rutaceae family. Its dried berries release a characteristic scent: spicy, slightly lemony and floral, with a numbing sensation on the tongue. In perfumery, it brings a spicy freshness and an original aromatic vivacity.

Sichuan pepper, a floral and electrifying spice

Sichuan pepper is the dried fruit of plants of the genus Zanthoxylum, mainly Zanthoxylum simulans and Z. bungeanum, native to China. Despite its name, it does not belong to the pepper family (Piperaceae) but to the Rutaceae, the same family as citrus fruits. Its berries have been used for centuries in Chinese cuisine, particularly in Sichuan cuisine.

Its aromatic profile is very distinctive: spicy and slightly pungent, but also floral and lemony, with woody facets and a slightly camphorous nuance. It contains aromatic compounds close to those of citrus fruits, which gives it this characteristic freshness. In cooking, it produces a slight numbing sensation on the tongue.

In perfumery, Sichuan pepper is used to bring an original spicy freshness and aromatic vivacity. It is incorporated into fresh spicy compositions, aromatic woods and contemporary masculine fragrances. Its floral-lemony facet sets it apart from classic peppers and makes it an increasingly sought-after ingredient among perfumers.