The spicy Sichuan peppercorn mix that keeps on giving

If spicy, numbing flavours are your cup of tea (or painful guilty pleasure), you’ve come to the right place.

This spice mix has become a pantry staple of mine, and it’s easy to make and easy to store. And as an extra bonus, you can chuck it into many things for that extra spicy kick.

Sichuan Pepper Spice Mix

This is an easy-to-make spice mix that can be used as a base flavouring for multiple dishes
Prep Time15 mins
Cuisine: Chinese
Keyword: spice mix, spices, spicy
Servings: 10 dishes approx


  • Mortar and pestle, or
  • Food processor


  • 1 tbsp Deep-fried garlic chips
  • 3 tbsp Dried birds eye chilli
  • 1 tbsp Green Sichuan peppercorns
  • 1 tbsp Red Sichuan peppercorns
  • ¼ tsp Chinese five-spice powder
  • ½ tsp Sugar
  • 1 tbsp Ground white pepper
  • 1 tbsp Rock salt


  • Grind everything together until it becomes a coarse mixture (as seen in the middle of the image)
  • Store in an airtight container and use as needed


This recipe works in ratios, so you can scale up or scale down depending on how large or small a batch you need to make.
Warning: my spice tolerance is a little high, so feel free to dial down the heat when making this mix.
OR if you're a spice addict like me, definitely feel free to put in more chilli and Sichuan peppercorns!

So far, I’ve made the following dishes with this spice mix, and the list is still growing!

Click on each image below to take you to the individual recipe.

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