Discover Han Cheng Da Hong Pao – premium Sichuan peppercorns from China’s core growing region. Scientifically cultivated, clean-energy dried, and precision-cleaned to 99.5% purity. Full traceability & global food safety compliance.

In 2025, Xinjiang cumin experienced a bumper harvest, with output increasing ~100% over 2024. This was primarily due to increased planting area and favorable weather conditions.

June marks the cumin harvesting season in Xinjiang. From June 26–29, the Rushi team conducted a field visit to cumin production bases and preliminary processing plants in Yuepuhu (Kashgar) and Yanqi (Korla). We comprehensively assessed cumin cultivation, harvesting, processing, and storage, in order to evaluate food safety levels of raw materials and prepare for upcoming product production.

At Rushi Spice, we’ve long known that even with the same batch of peppercorns or chili, different grinding methods can result in up to 30% variance in essential oil retention.

Traditional grinding creates heat and friction, leading to flavor loss through oil evaporation and oxidation.

So we upgraded.

At Rushi Spice, we’ve long known that even with the same batch of peppercorns or chili, different grinding methods can result in up to 30% variance in essential oil retention.

Traditional grinding creates heat and friction, leading to flavor loss through oil evaporation and oxidation.

So we upgraded.

In September 2024, China officially released the revised National Standard for Sichuan Pepper, which came into effect on April 1st, 2025. As one of the key contributors to the drafting process, Rushi Spice played a leading role in shaping the new framework—offering critical insights into sensory attributes and product quality.

More than just a domestic regulatory update, this new standard represents a critical trust bridge between China’s spice industry and the global market.

In-Depth Overview of Gansu Sichuan Pepper: Cultivation, Processing, and Food Safety Evaluation by the Rushi Sichuan Pepper Team
Gansu Province, located in the heart of China, is renowned for producing some of the finest Sichuan peppers, an essential ingredient in Sichuan cuisine. Known for its distinctive numbing sensation (麻, Má) and aromatic citrusy flavor, Gansu Sichuan pepper is gaining recognition globally. In this report, the Rushi Sichuan Pepper Team provides an in-depth exploration of the cultivation, processing, and food safety evaluation of Gansu Sichuan pepper, along with the efforts undertaken to ensure quality and safety standards.

In June 2024, the Rushi Team conducted an in-depth field assessment in the White Pepper from Hainan producing regions, examining the cultivation, preliminary processing, storage, and food safety of raw materials. This evaluation follows the guidelines set by the National Food Safety Risk Assessment Center, focusing on the safety and traceability risks associated with the pepper supply chain.

Through comprehensive risk management, Rushi Sichuan Pepper ensures the food safety and quality of Rattan Sichuan Pepper. While challenges exist with smallholder farms, the overall evaluation of Rattan Sichuan Pepper production in Hainan remains relatively safe. With ongoing improvements in cultivation and processing, Rushi Sichuan Pepper is committed to maintaining high-quality standards and meeting the growing global demand for authentic Sichuan flavors.

In 2024, the Leshan turmeric planting area expanded, but the harvest was affected by abnormal weather patterns, resulting in a decrease in both yield and quality for the 2025 season. Specifically, prolonged high temperatures and drought in the summer stunted plant growth and resulted in insufficient water during tuber expansion. Additionally, concentrated rainfall in the autumn caused waterlogging, exacerbating root rot. However, due to increased planting areas, total production still saw growth.

As we move forward, Rushi Spice continues to monitor the impact of extreme weather on turmeric yields and quality, ensuring sustainable practices are in place to adapt to these challenges.